Effect of UV-C Irradiation on the Shelf Life of Fresh-Cut Potato and Its Sensory Properties after Cooking
Research background. Potato tissue is damaged during fresh-cut production, which makes fresh-cut potato susceptible to the quality loss and microbiological spoilage. At the same time, such products are desirable due to their convenience; however, they are extremely sensitive and have short shelf lif...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Jezik: | English |
| Izdano: |
University of Zagreb Faculty of Food Technology and Biotechnology
2022-01-01
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| Serija: | Food Technology and Biotechnology |
| Teme: | |
| Online dostop: | https://hrcak.srce.hr/file/404991 |