UV-C Irradiation in tropical fruits minimally processed
The effect of the dose UV-C irradiation and storage time on the physicochemical, microbiological and antioxidants characteristics of tropical fruits minimally processed was evaluated. The fruits were selected, classified, washed, and cut, which were subjected to immersion in calcium chloride (1% p/v...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2013-09-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | http://www.revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/328 |