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Influência da sanificação sobre a qualidade de melão 'amarelo' minimamente processado: parte II
The goal of this research was to evaluate the sensorial quality of fresh cut 'Yellow' melon, sanitized with hydrogen peroxide (H2O2) and sodium dichloroisocyanurate (NaDCC), stored at 4+ 1ºC for 16 days. Flavor, texture, appearance and color analyses were performed. A linear reduction in the values
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