Combined effect of calcium salt treatments and chitosan coating on quality and shelf life of carved fruits and vegetables
This study analyzed the combined effect of three types of calcium salts (CaCl2, Ca lactate, and Ca propionate) and chitosan coating on the quality and shelf life of carved fruits and vegetables (pumpkin, cantaloupe, carrot, Chinese radish, and Japanese cucumber). The best concentration of each salt...
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| Main Authors: | , , |
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| 格式: | 雜誌 |
| 出版: |
2018
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| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84944040288&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/54920 |
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| 機構: | Chiang Mai University |