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La investigación propuesta fue ejecutada en la planta piloto y en el laboratorio de fisicoquímica de la Universidad Popular del Cesar, sede Valledupar. Se enmarcó dentro de los procesos de almacenamiento y vida útil del tomate después de cosechado utilizando como sal retardante el Cloruro de Calcio (CaCl2).
Claudia Milena Caviedes Martínez +2 more
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Claudia Milena Caviedes Martínez +2 more
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2013
Sensory evaluation of mango sheets (Manguifera indica L. cv. Keitt) fortified with calcium chloride by means of pulsed vacuum osmotic dehydration The fortification effect of the calcium chloride (CaCl2) was evaluated in mango slices using the osmotic dehydration with vacuum pulses over the sensorial characteristics of color, taste and texture ...
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Sensory evaluation of mango sheets (Manguifera indica L. cv. Keitt) fortified with calcium chloride by means of pulsed vacuum osmotic dehydration The fortification effect of the calcium chloride (CaCl2) was evaluated in mango slices using the osmotic dehydration with vacuum pulses over the sensorial characteristics of color, taste and texture ...
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