Physical and sensory characterization of edible coatings applied to persimmon 'Mikado' (Diospyros kaki) minimally processed.

Physical and sensory characterization of edible coatings applied to persimmon 'Mikado' (Diospyros kaki) minimally processed.

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Bibliographic Details
Main Authors: NEVES JUNIOR, A. C. V., SOARES, A. G., FREITAS, D. G. C., BARREIRA, F. R., MIRANDA, A. F. M., CONEGLIAN, R. C. C., FONSECA, M. J. O.
Other Authors: AUGUSTO CÉSAR VIEIRA NEVES JUNIOR, UFRRJ; ANTONIO GOMES SOARES, CTAA; DANIELA DE GRANDI CASTRO FREITAS, CTAA; F. R. BARREIRA, UFRJ; A. F. M. MIRANDA, UNESA; REGINA CELI CAVESTRÉ CONEGLIAN, UFRRJ; MARCOS JOSE DE OLIVEIRA FONSECA, CTAA.
Format: Separatas biblioteca
Language:English
eng
Published: 2011-02-14
Subjects:Revestimento comestível., Caqui, Processamento Mínimo.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/877030
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