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Washing of cut persimmon with thyme or lemon essential oils

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Washing of cut persimmon with thyme or lemon essential oils

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Almela Camañas, C.; Castelló Gómez, ML.; Tarrazo Morell, J.; Ortolá Ortolá, MD. (2013). Washing of cut persimmon with thyme or lemon essential oils. Food Science and Technology International. 20(8):557-565. doi:10.1177/1082013213495865

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75204

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Título: Washing of cut persimmon with thyme or lemon essential oils
Autor: Almela Camañas, Celia Castelló Gómez, María Luisa Tarrazo Morell, José Ortolá Ortolá, Mª Dolores
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Fecha difusión:
Resumen:
The aim of this study was to develop a minimally processed persimmon product by applying different con- centrations of thyme essential oil or lemon essential oil on the product in order to increase its shelf life. Essential ...[+]
Palabras clave: Persimmon , Thyme essential oil (TEO) , Lemon essential oil (LEO) , Washing stage , Shelf life
Derechos de uso: Cerrado
Fuente:
Food Science and Technology International. (issn: 1082-0132 ) (eissn: 1532-1738 )
DOI: 10.1177/1082013213495865
Editorial:
Sage
Versión del editor: https://dx.doi.org/10.1177/1082013213495865
Tipo: Artículo

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