Physicochemical, microbial and sensory quality of fresh-cut red beetroots in relation to sanization method and storage duration
Effects of sanitization and storage on fresh-cut beetroots (<em>Beta</em> <em>vulgaris</em> L.) were evaluated following sanitation – peeling - cutting (SPC), peeling – sanitation – cutting (PSC) and peeling – cutting – sanitation (PCS) methods with (Cl), or without (TW), 100...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2015-06-01
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| Series: | Italian Journal of Food Science |
| Subjects: | |
| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/188 |