Combined effect of chemical preservative and different doses of irradiation on green onions to enhance shelf life
Trade of fresh, healthy, easy to cook and ready to use food products have been increased due to change in consumer trends. It is crucial to retain the freshness of produce. Aim of this study was to optimize effective dose of irradiation and/or chemical preservatives on shelf-life extension of green...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-04-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X18302522 |