Corpus ID: 110226677

Taze Kesilmiş Ürünlerin Fizyolojisi ve Taze Kesilmiş Ürünlerin Kalitesini Etkileyen Etmenler

@inproceedings{Ergun2006TazeK,
  title={Taze Kesilmiş {\"U}r{\"u}nlerin Fizyolojisi ve Taze Kesilmiş {\"U}r{\"u}nlerin Kalitesini Etkileyen Etmenler},
  author={M. Ergun},
  year={2006}
}

M. Ergun

Published 2006

Engineering

Fresh-cut Physiology and Factors Contributing to the Quality of Fresh-cut Produce ABSTRACT: Fresh-cut processing, defined as washing, sorting, trimming, peeling, skinning or chopping of horticultural commodities in a manner that does not reduce fresh-like quality, has increased in popularity over the past 10 years in USA and continues to increase in popularity along with fresh produce in general. The process is still under study since retaining the quality of fresh-cut produce for a prolonged… CONTINUE READING

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