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Effect of combined treatment of high-pressure and packaging under carbon dioxide atmosphere on sensory quality of grilled red bell pepper during refrigerated storage
Lucía Plaza,Concepción Sánchez-Moreno,Begoña de Ancos,M. Pilar Cano-2010-01-01-DIGITAL.CSIC (Spanish National Research Council (CSIC))
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TL;DRAbstract
Trabajo presentado al IFT 10 Annual Meeting & Food Expo Preview celebrado en Chicago (US) del 17 al 20 de julio de 2010.
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Trabajo presentado al IFT 10 Annual Meeting & Food Expo Preview celebrado en Chicago (US) del 17 al 20 de julio de 2010.
Keywords
Carbon dioxideModified atmospherePepperAtmosphere (unit)Quality (philosophy)ChemistryEnvironmental scienceFood science
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