Physiological bases for texture and color changes in fresh-cut ‘rocha’ pear: implications for the development of products and processes
Proceedings of the International Conference “Environmentally friendly and safe technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro, Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924.
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| Formato: | bookPart |
| Idioma: | eng |
| Publicado em: |
2013
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| Texto completo: | http://hdl.handle.net/10400.1/2905 |
| País: | Portugal |
| Oai: | oai:sapientia.ualg.pt:10400.1/2905 |
| Resumo: | Proceedings of the International Conference “Environmentally friendly and safe technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro, Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924. |
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