Effect of minimal processing on physiology and quality of fresh cut potatoes: a review

Part of book or chapter of book, Article English OPEN
Rocculi, Pietro; Romani, Santina; Gomez, Federico; Dalla Rosa, Marco;
(2009)

Fresh-cut fruit and vegetable are minimally processed products that have to maintain their quality (appearance, texture, flavour and nutritive value) similar to those of the fresh product. The fundamental principle underlying the quality of these commodities is that the... View more
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