ShareImplications of wash water chlorination and temperature for the microbiological and sensory properties of fresh-cut iceberg lettuce.
Author(s) : DELAQUIS P. J., FUKUMOTO L. R., TOIVONEN P. M. A., et al.
Type of article: Article
Details
- Original title: Implications of wash water chlorination and temperature for the microbiological and sensory properties of fresh-cut iceberg lettuce.
- Record ID : 2005-0827
- Languages: English
- Source: Postharvest Biol. Technol. - vol. 31 - n. 1
- Publication date: 2004
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Hot water; Sensory analysis; Comparison; Cold water; Process; Cut; Lettuce; Immersion; Additive
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Shelf-life studies in tuna (Euthynnus affinis) ...
- Author(s) : JEYASEKARAN G., GANESAN P., JEYA-SHAKILA R., et al.
- Date : 2006/01
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 43 - n. 1
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Establishing the optimal period of storage for ...
- Author(s) : JAWORSKA G., BERNAS E., CICHON Z., et al.
- Date : 2008/09
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 31 - n. 6
- Formats : PDF
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Determination of flavour perception in ice crea...
- Author(s) : GRUEN I.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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The effect of storage on sensory quality of gre...
- Author(s) : GAJEWSKI M., RADZANOWSKA J.
- Date : 2003
- Languages : English
- Source: Veg. Crops Res. Bull. - vol. 59
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Effects of washing and packing on sensory and c...
- Author(s) : SELJÅSEN R., HOFTUN H., SELLISETH J., et al.
- Date : 2004
- Languages : English
- Source: J. Sci. Food Agric. - vol. 84 - n. 9
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