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Executives ... FYI.

Publication: Emerging Food R&D Report
Publication Date: 01-MAY-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
The loss of quality in fresh-cut products can be caused by a number of issues, such as browning and other discolorations, softening, surface dehydration, water loss, translucency, the development of off-flavors and off-odors, as well as microbial spoilage.

Nowadays, innovative modified atmosphere systems and edible coatings stand out among...

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