ShareAssessment of a wash treatment with warm chlorinated water to extend the shelf-life of ready-to-use lettuce.
Author(s) : ODUMERU J. A., BOULTER J., KNIGHT K., et al.
Type of article: Article
Details
- Original title: Assessment of a wash treatment with warm chlorinated water to extend the shelf-life of ready-to-use lettuce.
- Record ID : 2005-2036
- Languages: English
- Source: J. Food Qual. - vol. 26 - n. 3
- Publication date: 2003
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Indexing
- Themes: Vegetables
- Keywords: Hot water; Chlorine; Treatment; Salad; Lettuce; Cold storage; Storage life
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Influence of a commercial warm chlorinated wate...
- Author(s) : MCKELLAR R. C., ODUMERU J., ZHOU T., et al.
- Date : 2004
- Languages : English
- Source: Food Res. int. - vol. 37 - n. 4
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Effect of ethylene on storage life of lettuce.
- Author(s) : KIM G. H., WILLS R. B. H.
- Date : 1995
- Languages : English
- Source: J. Sci. Food Agric. - vol. 69 - n. 2
View record
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Lettuce type and fresh cut quality.
- Author(s) : CHIESA A., MASSA A., FILIPPINI de DELFINO O. S., et al.
- Date : 2000
- Languages : English
- Source: Agric. Trop. Subtrop. - vol. 33
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Hot water dipping to enhance storability of pot...
- Author(s) : RANGANNA B., RAGHAVAN G. S. V., KUSHALAPPA A. C.
- Date : 1998/06
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 13 - n. 3
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Effects of chlorine treatment and packaging on ...
- Author(s) : CLIFFE-BYRNES V., O'BEIRNE D.
- Date : 2005/10
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 16 - n. 8
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