Contributions to the first European Food Conference, 2008
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|Title:||Contributions to the first European Food Conference, 2008||Authors:||Roessle, C.
Gormley, T. R. (Thomas Ronan)
|Permanent link:||http://hdl.handle.net/10197/6963||Date:||9-Nov-2008||Online since:||2015-09-09T08:54:44Z||Abstract:||Includes abstracts for the following papers: Performance of Different Apple Cultivars in Fresh-Cut Fruit Salad Applications. Ready-Desserts from Apples: selecting/Optimising Cultivars and Processes. Physicochemical and Sensory Properties of Minimally Processed Apple Desserts Containing Creams or Custard. Effect of Dip Concentration and Time on the Efficacy of Natureseal AS1 Browning Inhibitor in Apple Wedges and on AS1 Residues in the Product||Type of material:||Conference Publication||Keywords:||Browning; Inhibitor; Apple; AS1; Fruit; Salad; Dip; Bramley's seedling apples; Ready-dessert; Dairy accompaniments; Sous vide processing||Other versions:||http://www.foodconference.eu||Language:||en||Status of Item:||Not peer reviewed||Conference Details:||First European Food Congress, Ljubljana, Slovenia, 4-9 November 2008|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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