ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

ชื่อสามัญ : พาร์สนิป (parsnip)

ชื่อวิทยาศาสตร์ : Pestinaca sativa

ตระกูล : Apiaceae

พบทั้งสิ้น 6 เรื่อง

• 1.Wounding increases the antioxidant capacity of different fresh-cut vegetables
  J.E. Villarreal, L.F. Reyes and L. Cisneros-Zevallos
  Book of Abstracts, 2004 IFT (Institute of Food Technologists) Annual Meeting and Food Expo, 13-16 July 2004, Las Vegas, Nevada, USA. 321 pages.
• 2.Selected nutritional aspects of field grown root vegetables in the Czech Republic
  R. Pokluda
  Acta Horticulturae 989: 315-322. 2013.
• 3.The reduction of browning in parsnips.
  Toivonen, P. M. A.;
  Journal of Horticultural Science Year: 1992 Vol: 67 Issue: 4 Pages: 547-551 Ref: 11 ref.
• 4.Contributions to the study of the pathogenic mycoflora producing the rot of some root vegetables after harvesting.
  Tasca, G.;
  Anale Institutul de Cercetari pentru Legumicultura si Floricultura, Vidra Year: 1995 Vol: 13 Pages: 243-249 Ref: 5 ref.
• 5.Modified atmosphere packaging to improve the quality of parsnips.
  Sellakanthan, K.; King, C. D.;
  Proceedings of the Australasian postharvest horticulture conference 'Science and technology for the fresh food revolution', Melbourne, Australia, 18-22 September, 1995. Year: 1996 Pages: 163-168 Ref: 8 ref.
• 6.Comparison of three nondestructive methods for determination of vegetable surface area
  Furness, N. H., Upadhyaya, A. and Upadhyaya, M. K.
  HortScience Vol: 37 (2002); 550-553