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Journal of Chemistry
Volume 2015, Article ID 138707, 7 pages
http://dx.doi.org/10.1155/2015/138707
Research Article

Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating

1Department of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, COAH, Mexico
2School of Agrnonmy, Research Center and Development for Food Industries and CIDIA, Universidad Autónoma de Nuevo León, 66050 General Escobedo, NL, Mexico
3Group of Food Biotechnology, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Colonia Buenavista, 25315 Saltillo, COAH, Mexico

Received 12 January 2015; Revised 5 March 2015; Accepted 5 March 2015

Academic Editor: Leiqing Pan

Copyright © 2015 Virgilio Cruz 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

Virgilio Cruz, Romeo Rojas, Saúl Saucedo-Pompa, et al., “Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating,” Journal of Chemistry, vol. 2015, Article ID 138707, 7 pages, 2015. https://doi.org/10.1155/2015/138707.