Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization
The impact of supercritical CO2 (SC-CO2) process on the quality attributes of fresh-cut coconut has been investigated to establish the acceptability of SC-CO2 treated products by the consumers. Two process conditions, previously identified as optimal to reduce the microbial content of the product, w...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2013-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2013/703057 |
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