Effect of Post-Harvest Radiation Processing and Storage on Volatile Profile of Minimally Processed Ready-to-Cook (RTC) Cauliflower

Publisher： Bentham Science Publishers

E-ISSN： 2212-3881|13|1|68-75

ISSN： 1573-4013

Source： Current Nutrition & Food Science, Vol.13, Iss.1, 2017-01, pp. : 68-75

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of Frozen Storage on Quality Changes of Five Fish Species from South Caspian Sea

By  

Current Nutrition & Food Science, Vol. 9, Iss. 4, 2013-11 ,pp. : 315-320

Bentham Science Publishers

Access to resources Recommend Favorite

Effect of the Processing Steps (Harvesting Time to Pasteurization) on Percentage of Fatty Acids in Table Olive

By  

Current Nutrition & Food Science, Vol. 11, Iss. 1, 2015-05 ,pp. : 44-52

Bentham Science Publishers

Access to resources Recommend Favorite

Listeria monocytogenes contamination of ready‐to‐eat foods and the risk for human health in the EU

By  

EFSA Journal, Vol. 16, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Post-modern Lotophagi

By  

Food Studies: An Interdisciplinary Journal, Vol. 2, Iss. 4, 2014-01 ,pp. : 61-70

Common Ground Publishing

Access to resources Recommend Favorite

Evaluation of the safety and efficacy of Listex™ P100 for reduction of pathogens on different ready‐to‐eat (RTE) food products

By  

EFSA Journal, Vol. 14, Iss. 8, 2016-08 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite