Abstract The objective of this study was to determine the storage efficiency and reconditioning of potato cv. Innovator for processing. Tubers were stored at 6, 7 and 8 °C in the dark for 30, 60, 90,
Abstract The objective of this study was to evaluate physically and chemically chicken breasts with different degrees of white striping (WS), as well as its effect on the process and quality of nugget
Abstract The objective of this work was to study the mass transfer kinetics during the osmotic dehydration of banana slices in an osmotic solution prepared by combining sugar with salt. Two levels of
