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|Title:||The influence of edible coatings, blanching and ultrasound treatments on quality attributes and shelf-life of vacuum packaged potato strips|
|Author:||Amaral, R. D. A.|
Benedetti, B. C.
|Abstract:||The aim of this work was to investigate the effect of using ultrasound or edible coating as a possible alternative to blanching on the quality of vacuum-packaged potato strips. The treatments assessed were blanching (85 degrees C, 3.5 min), coating with 2|
|Appears in Collections:||FEAGRI - Artigos e Outros Documentos|
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