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Revista Brasileira de Fruticultura (0100-2945)
Temperatura e tipo de preparo na conservação de produto minimamente processado de abacaxi-'Pérola'

Received Citations (6)

publishing year previous first author document title
2010 Food Science and Technology (Campinas) Cardoso, Wilton Soares Fruit salad development: from market research to food technology
2004 Food Science and Technology (Campinas) Antoniolli, Lucimara Rogéria Evaluation of vanillin as an antimicrobial agent on fresh-cut 'Pérola' pineapple
2005 Revista Brasileira de Fruticultura Antoniolli, Lucimara Rogéria Influence of the position and cut shape in the sensorial preference of fresh-cut 'Pérola' pineapple
2011 Revista Brasileira de Fruticultura Marques, Kelly Magalhães Methods of preparation in conservation of minimally processed products of cactus pear fruits
2006 Brazilian Journal of Plant Physiology Antoniolli, Lucimara R. Atividade metabólica de abacaxi 'Pérola' minimamente processado decorrente do formato de corte e da temperatura
2019 Idesia (Arica) Carvalho Lima, Paula Cristina Influencia de la temperatura de almacenamiento y diferentes empaques en la calidad fisicoquímica de la piña 'Perola' recién cortada
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