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Sensory attributes
Color
4
Escherichia coli
4
Fruits
4
Texture profile analysis
4
Cold storage
2
Colour
2
Colour change
2
Combined treatment
2
Correlation methods
2
Cut pear
2
E. coli
2
Emerging technologies
2
Food samples
2
Fresh-cut
2
Fruit juices
2
Hardness
2
Hydrogen peroxide
2
Instrumental data
2
Listeria innocua
2
Microbial response
2
Microbial stability
2
Microbiological safety
2
Non-linear relationships
2
Nutritional properties
2
Pearson's correlation coefficients
2
Principal Components
2
Principal component analysis
2
Pulsed light
2
Pyrus
2
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1por Bravo, Silvana, Inostroza, Karla, Lorenzo, José M., Sepúlveda, Gastón, Domínguez, Rubén, Scheuermann, Erick, Paz, Erwin A., Quiñones, John, Santos, Eva María, Andrés, Silvina Cecilia, Marcelo Rosmini 10, Reyes, Jorge Felipe, Trindade, Marco Antonio, Sepúlveda, Néstor
Publicado 2021Aportado por: SEDICI (UNLP)Articulo -
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5JOUR
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6
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