ShareInfluence of a commercial warm chlorinated water treatment and packaging on the shelf life of ready-to-use lettuce.
Author(s) : MCKELLAR R. C., ODUMERU J., ZHOU T., et al.
Type of article: Article
Details
- Original title: Influence of a commercial warm chlorinated water treatment and packaging on the shelf life of ready-to-use lettuce.
- Record ID : 2005-2035
- Languages: English
- Source: Food Res. int. - vol. 37 - n. 4
- Publication date: 2004
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Chlorine; Treatment; Aqueous solution; Quality; Salad; Lettuce; Cold storage; Packaging; Storage life
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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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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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Assessment of a wash treatment with warm chlori...
- Author(s) : ODUMERU J. A., BOULTER J., KNIGHT K., et al.
- Date : 2003
- Languages : English
- Source: J. Food Qual. - vol. 26 - n. 3
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The influence of postharvest treatment and shor...
- Author(s) : GRZEGORZEWSKA M.
- Date : 2007
- Languages : English
- Source: Veg. Crops Res. Bull. - vol. 67
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Effect of modified-atmosphere packaging on the ...
- Author(s) : AGAR I. T., KASKA N., HICYAKMAZER T., AKTAS H.
- Date : 1994/06/08
- Languages : English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Formats : PDF
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