Tài liệu tham khảo của đồ án bao bì
Trang 1Tài liệu tham khảo
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[27] Robert C Soliva-Fortuny, Pedro Elez-Martínez and Olga Martín-Belloso
“Microbiological and biochemical stability of fresh-cut apples preserved by modified
atmosphere packaging” , Innovative Food Science & Emerging Technologies, Volume
5, 6/2004
[28] Olusola Lamikanra and Michael A Watson, “Mild heat and calcium treatment effects
on fresh-cut cantaloupe melon during storage”, Food Chemistry, Volume
102,Issue4, 2007, Pages1383-1388
[29] María Victoria Selma, David Beltrán, Ana Allende, Eliseo Chacĩn-Vera and María
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conditions on the quality of minimally processed celeriac flakes”, Food
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processed kiwifruit”, Journal of Food Engineering, Volume 76, Issue 4, October
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healthy traditional foods”, Trends in Food Science & Technology, Volume 17, Issue
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[34] Sascha Baur, Ralph Klaiber, Hua Wei, Walter Peter Hammes and Reinhold Carle,
“Effect of temperature and chlorination of pre-washing water on shelf-life and physiological
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Science & Emerging Technologies, Volume 6, Issue 2, June 2005, Pages 125-133
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flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and
juices during storage”, Food Chemistry, Volume 84, Issue 1, January 2004, Pages 99-105
[44] Mónica Ihl, Liliana Aravena, Erick Scheuermann, Edgar Uquiche and Valerio Bifani,
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fresh processed ‘Lollo Rosso’ lettuce”, Food Research International, Volume 36, Issue
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acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits”,
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Trang 6“Soluble protein content in minimally processed vegetables during storage”, Food Research
International, Volume 3 Issue7, 2002, Pages 697-702
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