QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES

QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES

This work studied the physical, chemical and bio chemical alterations in minimally processed yam stored at two different temperatures, as well a s the incidence of bacteria of the genus Pseudomonas . The experimental design was completely randomised in a 2x8 facto...

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Main Authors: ADRIANO DO NASCIMENTO SIMÕES, CLARISSA SOARES FREIRE, EDSON FÁBIO DA SILVA, AURÉLIO PAES BARROS JÚNIOR, SÉRGIO LUIZ FERREIRA-SILVA
Format: Article
Language:English
Published: Universidade Federal Rural do Semi-Árido 2016-01-01
Series:Revista Caatinga
Online Access:http://www.redalyc.org/articulo.oa?id=237144625004

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