Chlorophyll Fluorescence Imaging for Monitoring the Effects of Minimal Processing and Warm Water Treatments on Physiological Properties and Quality Attributes of Fresh-Cut Salads

Medientyp: E-Artikel
Titel: Chlorophyll Fluorescence Imaging for Monitoring the Effects of Minimal Processing and Warm Water Treatments on Physiological Properties and Quality Attributes of Fresh-Cut Salads
Beteiligte: Hägele, Florian; Baur, Svenja; Menegat, Alexander; Gerhards, Roland; Carle, Reinhold; Schweiggert, Ralf M.
Erschienen: Springer Science and Business Media LLC, 2016
Erschienen in: Food and Bioprocess Technology
Sprache: Englisch
DOI: 10.1007/s11947-015-1661-2
ISSN: 1935-5130; 1935-5149
Schlagwörter: Industrial and Manufacturing Engineering ; Process Chemistry and Technology ; Safety, Risk, Reliability and Quality ; Food Science
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