机译:鲜切马铃薯质量和感官:储存期间品种,年龄,加工和烹饪的影响
Adria Snack Company d.o.o. Vodovodna 20 Zagreb 10000 Croatia.;
Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb 10000 Croatia.;
Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb 10000 Croatia.;
Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb 10000 Croatia.;
browning; fresh-cut potato; packaging; sensory; tubers age;
机译:鲜切土豆的化学成分,受品种,年龄,储存和烹饪的影响
机译:鲜切加工时的品种和成熟阶段对鲜切芒果的工具和感官品质的影响
机译:添加抗坏血酸,柠檬酸和氯化钙对贮藏条件对鲜切小白菜感官品质,颜色和质地的影响
机译:红扁豆的脱落和烹饪品质 - 品种,储存时间,水分含量和预治疗的影响
机译:将品种,温度和质量整合到马铃薯(Solanum tuberosum L.)伤口愈合的早期存储管理决策中。
机译:紫肉番薯粉对贮藏过程中猪肉香肠的色泽质地和感官特性的影响
机译:添加抗坏血酸,柠檬酸和氯化钙对贮藏条件对鲜切小白菜感官品质,颜色和质地的影响