Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach
Osmotic treatment (OT) is a process applied for drying of fruits and vegetables where the hypertonic solution is osmotic medium. White cabbage (cultivar „Futoški“) shelf-life analysis was conducted after OT in three different hypertonic solutions: a mixture of commercial sucrose and NaCl (S1), a mix...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Julius Kühn-Institut
2021-04-01
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| Series: | Journal of Applied Botany and Food Quality |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/15626 |