Effects of dipping into anti-browning solutions on the colour changes of minimally processed shredded cabbage
The shelf life of minimally processed fruits and vegetables is often limited by enzymatic browning. The organoleptic properties of fruits and vegetables are strongly altered by the appearance of brown pigments. Therefore this study was conducted to determine the effect of dipping into anti browning...
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| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/27182/1/ID%2027182.pdf http://psasir.upm.edu.my/id/eprint/27182/ |
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