Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation: Stability of a Product

Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation: Stability of a Product

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food processing and preservation 2014-08, Vol.38 (4), p.1999-2005
Hauptverfasser: Daiuto, Érica R., Russo, Viviane Citadini, Vietes, Rogério L., Fumes, Joana Giffoni Figeueiredo, Vileigas, Danielle Fernandes, Smith, Robert E.
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 2005
container_issue 4
container_start_page 1999
container_title Journal of food processing and preservation
container_volume 38
creator Daiuto, Érica R.
Russo, Viviane Citadini
Vietes, Rogério L.
Fumes, Joana Giffoni Figeueiredo
Vileigas, Danielle Fernandes
Smith, Robert E.
description
doi_str_mv 10.1111/jfpp.12176
format Article
fullrecord <record><control><sourceid>crossref</sourceid><recordid>TN_cdi_crossref_primary_10_1111_jfpp_12176</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>10_1111_jfpp_12176</sourcerecordid><originalsourceid>FETCH-crossref_primary_10_1111_jfpp_121763</originalsourceid><addsrcrecordid>eNqVjjkOwjAQAF2AxNnwgq2RAjYhHCVCHCXiKrGW2BFGBFu2uToeAp_jJQTEB5hmmimGkBqjDZbR3CfGNFiLdTs5UqSsHQW9Xr9VICXn9pSGUUTDItksPG7VQfkb6AQQZlaLU-wzS4NWCrgov4PX_TE-Sevl6_6EwVnHKLSD0dVolyVewwTTFAGPAlbrYAhzFAq90scKySd4cLL6c5nUx6PlcBrEVjtnZcKNVSnaG2eUf67555p_r8O_4jdVPU1l</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation: Stability of a Product</title><source>EBSCOhost Business Source Complete</source><source>Access via Wiley Online Library</source><creator>Daiuto, Érica R. ; Russo, Viviane Citadini ; Vietes, Rogério L. ; Fumes, Joana Giffoni Figeueiredo ; Vileigas, Danielle Fernandes ; Smith, Robert E.</creator><creatorcontrib>Daiuto, Érica R. ; Russo, Viviane Citadini ; Vietes, Rogério L. ; Fumes, Joana Giffoni Figeueiredo ; Vileigas, Danielle Fernandes ; Smith, Robert E.</creatorcontrib><identifier>ISSN: 0145-8892</identifier><identifier>DOI: 10.1111/jfpp.12176</identifier><language>eng</language><ispartof>Journal of food processing and preservation, 2014-08, Vol.38 (4), p.1999-2005</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-crossref_primary_10_1111_jfpp_121763</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Daiuto, Érica R.</creatorcontrib><creatorcontrib>Russo, Viviane Citadini</creatorcontrib><creatorcontrib>Vietes, Rogério L.</creatorcontrib><creatorcontrib>Fumes, Joana Giffoni Figeueiredo</creatorcontrib><creatorcontrib>Vileigas, Danielle Fernandes</creatorcontrib><creatorcontrib>Smith, Robert E.</creatorcontrib><title>Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation: Stability of a Product</title><title>Journal of food processing and preservation</title><issn>0145-8892</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNqVjjkOwjAQAF2AxNnwgq2RAjYhHCVCHCXiKrGW2BFGBFu2uToeAp_jJQTEB5hmmimGkBqjDZbR3CfGNFiLdTs5UqSsHQW9Xr9VICXn9pSGUUTDItksPG7VQfkb6AQQZlaLU-wzS4NWCrgov4PX_TE-Sevl6_6EwVnHKLSD0dVolyVewwTTFAGPAlbrYAhzFAq90scKySd4cLL6c5nUx6PlcBrEVjtnZcKNVSnaG2eUf67555p_r8O_4jdVPU1l</recordid><startdate>201408</startdate><enddate>201408</enddate><creator>Daiuto, Érica R.</creator><creator>Russo, Viviane Citadini</creator><creator>Vietes, Rogério L.</creator><creator>Fumes, Joana Giffoni Figeueiredo</creator><creator>Vileigas, Danielle Fernandes</creator><creator>Smith, Robert E.</creator><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>201408</creationdate><title>Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation</title><author>Daiuto, Érica R. ; Russo, Viviane Citadini ; Vietes, Rogério L. ; Fumes, Joana Giffoni Figeueiredo ; Vileigas, Danielle Fernandes ; Smith, Robert E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-crossref_primary_10_1111_jfpp_121763</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Daiuto, Érica R.</creatorcontrib><creatorcontrib>Russo, Viviane Citadini</creatorcontrib><creatorcontrib>Vietes, Rogério L.</creatorcontrib><creatorcontrib>Fumes, Joana Giffoni Figeueiredo</creatorcontrib><creatorcontrib>Vileigas, Danielle Fernandes</creatorcontrib><creatorcontrib>Smith, Robert E.</creatorcontrib><collection>CrossRef</collection><jtitle>Journal of food processing and preservation</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Daiuto, Érica R.</au><au>Russo, Viviane Citadini</au><au>Vietes, Rogério L.</au><au>Fumes, Joana Giffoni Figeueiredo</au><au>Vileigas, Danielle Fernandes</au><au>Smith, Robert E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation: Stability of a Product</atitle><jtitle>Journal of food processing and preservation</jtitle><date>2014-08</date><risdate>2014</risdate><volume>38</volume><issue>4</issue><spage>1999</spage><epage>2005</epage><pages>1999-2005</pages><issn>0145-8892</issn><doi>10.1111/jfpp.12176</doi></addata></record>
fulltext fulltext
identifier ISSN: 0145-8892
ispartof Journal of food processing and preservation, 2014-08, Vol.38 (4), p.1999-2005
issn 0145-8892
language eng
recordid cdi_crossref_primary_10_1111_jfpp_12176
source EBSCOhost Business Source Complete; Access via Wiley Online Library
title Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation: Stability of a Product
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-20T20%3A53%3A58IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-crossref&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Stability%20of%20a%20Product%20Prepared%20with%20%E2%80%9CFuerte%E2%80%9D%20Avocados%20Exposed%20to%20Gamma%20and%20UV-C%20Radiation:%20Stability%20of%20a%20Product&rft.jtitle=Journal%20of%20food%20processing%20and%20preservation&rft.au=Daiuto,%20%C3%89rica%20R.&rft.date=2014-08&rft.volume=38&rft.issue=4&rft.spage=1999&rft.epage=2005&rft.pages=1999-2005&rft.issn=0145-8892&rft_id=info:doi/10.1111/jfpp.12176&rft_dat=%3Ccrossref%3E10_1111_jfpp_12176%3C/crossref%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true