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Tratamientos térmicos como alternativas para el control de podredumbres en postcosecha de mandarinas sin agroquímicos
(Instituto de Tecnología de Alimentos, INTA, 2022-12)Heat treatments such as curing in a chamber (T 37°C and HR 90%) and treatment by Immersion of mandarins in hot water are alternatives to avoid the use of agrochemicals1,2,3. However, it must be avoided that they alter other ...