Removal of astringency in persimmon cv kaki type with carbon dioxide treatment. [Italian

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Bibliographic Details
Published inAnnali dell'Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli, Milano Vol. 19
Main Authors Testoni A, Di Tonno A
Format Journal Article
LanguageItalian
Published 1988
Subjects
browning
brunissement
caqui
carbon dioxide
color
colour
couleur
dioxido de carbono
dioxyde de carbone
kaki
oscurecimiento
postharvest technology
propiedades reologicas
propriete rheologique
rheological properties
technologie apres recolte
tecnologia postcosecha
temperatura
temperature
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Bibliography:J
J11
ISSN:0304-0577