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Journal of Chemistry
Volume 2013, Article ID 703057, 9 pages
http://dx.doi.org/10.1155/2013/703057
Research Article

Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization

1Department of Materials Industrial Engineering, University of Trento, Via Mesiano 77, 38123 Trento, Italy
2Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia

Received 11 February 2013; Accepted 21 May 2013

Academic Editor: Marleny D. A. Saldaña

Copyright © 2013 Giovanna Ferrentino et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Giovanna Ferrentino, Ana Belscak-Cvitanovic, Drazenka Komes, and Sara Spilimbergo, “Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization,” Journal of Chemistry, vol. 2013, Article ID 703057, 9 pages, 2013. https://doi.org/10.1155/2013/703057.