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Journal of Food Engineering, ISSN 0260-8774, 12/2016, Volume 190, pp. 205 - 210
It is vital to correlate the instrumental and non-instrumental analyses of food products so as to determine the product waste critical point. Texture and color... 
Banana ripening | Modelling | Kinetics | Sensory attributes | Waste critical point | ENGINEERING, CHEMICAL | FRUITS | QUALITY | FOOD SCIENCE & TECHNOLOGY | VEGETABLES | CAVENDISH | Testing equipment | Rankings | Analysis | Food | Enzymes | Chemical reaction, Rate of
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