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Evolution of biochemical and physical parameters of two fresh-cut fruits over storage at 4C

  • Guy-Joseph L
  • Marc L
  • Serge T
  • et al.
African Journal of Food Science (2014) 8(5) 239-248
DOI: 10.5897/ajfs2014.1137
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Abstract

… , uncooked, peeled, carved, without preservative and ready … Processing of fresh-cut fruits and vegetables includes peeling… After alcohol evaporation under vacuum at 37C, kiwi and …

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APA

Guy-Joseph, L., Marc, L., Serge, T. O., Bndicte, N., & Justine, M. (2014). Evolution of biochemical and physical parameters of two fresh-cut fruits over storage at 4C. African Journal of Food Science, 8(5), 239–248. https://doi.org/10.5897/ajfs2014.1137

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