Application of pulsed light treatment on quality retention and shelf life extension of fresh-cut yardlong bean
Fresh-cut or minimally processed vegetables are in high demand as it is convenient and have fresh-like quality. However, fresh-cut processing promotes faster physiological deterioration, biochemical changes and microbial degradation which may affect the quality of fresh-cut vegetables. In this st...
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| 格式: | Thesis |
| 语言: | English |
| 出版: |
2016
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| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/69462/1/FSTM%202016%2028%20IR.pdf |
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