Articles
Sensory and physico-chemical characteristics of minimally processed “early” potato tubers as affected by anti-browning treatments and cultivar
Article number
1141_27
Pages
229 – 236
Language
English
Abstract
Authors
A. Ierna, A. Pellegrino, I. Di Silvestro, M. Buccheri
Keywords
early potatoes, minimally processed, anti-browning treatments, cultivar, chemical composition, sensory evaluation
Online Articles (47)
