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Basque Research Elhuyar - Zientzia

BASQUE RESEARCH
 Basque research, development and innovation web site

Gloria Bobo García
Gloria Bobo García (Nafarroako Unibertsitate Publikoa)

2014/10/23

New methods for maintaining the quality of minimally processed potatoes for 14 days

Gloria Bobo-García, a graduate in Food Science and Technology, has proposed in her PhD thesis alternatives to the use of sulphites in potatoes, one of the main preservatives currently used and which, among other properties, prevents the browning that appears after peeling and/or cutting certain foods.

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