Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables
J Frias, GTM Henehan - Innovative food science & emerging technologies, 2006 - Elsevier
Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
Whey Permeate as a Bio-Preservative for Shelf LIfe Maintenance of Fresh-Cut Vegetables
AB Martin-Diana, D Rico, JM Frias, J Mulcahy… - 2006 - arrow.tudublin.ie
Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
[PDF][PDF] Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables
AB Martin-Diana, D Rico, J Frias, J Mulcahy… - academia.edu
Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables.
AB Martin-Diana, D Rico, J Frias, J Mulcahy… - 2006 - cabidigitallibrary.org
Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
[PDF][PDF] Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables
AB Martin-Diana, D Rico, J Frias, J Mulcahy… - researchgate.net
Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables
AB Martin-Dian, D Rico, J Frias, J Mulcahy… - … Food Science & …, 2006 - phtnet.org
Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
[PDF][PDF] Whey Permeate as a Bio-Preservative for Shelf LIfe Maintenance of Fresh-Cut Vegetables
AB Martin-Diana, D Rico, JM Frias, J Mulcahy… - Health, 2006 - core.ac.uk
Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural
sanitizing agent in the washing treatment of fresh cut-lettuce and carrots. These treatments …
sanitizing agent in the washing treatment of fresh cut-lettuce and carrots. These treatments …
Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables
AB Martin-Diana, D Rico, J Frias, J Mulcahy… - Innovative Food Science …, 2006 - infona.pl
Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …
sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments …