Effect of anti‐browning agents and package atmosphere on...

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Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures

Dite Hunjek, Draženka, Repajić, Maja, Ščetar, Mario, Karlović, Sven, Vahčić, Nada, Ježek, Damir, Galić, Kata, Levaj, Branka
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Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14391
Date:
February, 2020
File:
PDF, 701 KB
2020
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