The Impact of Alternative Apricot Conservation Techniques on Global Warming Potential
Some food production industries, like jams’ and marmalades’ ones, use as starting materials semi-finished products for seasonal, technical and quality reasons. To extend the shelf life of foodstuffs, to maintain low the level at which microbial spoilage and deterioration reactions occur, fresh fruit...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2016-05-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/3107 |