ShareMicrobial and sensory quality of commercial fresh-processed red lettuce throughout the production chain and shelf life.
Author(s) : ALLENDE A., AGUAYO E., ARTÉS F.
Type of article: Article
Details
- Original title: Microbial and sensory quality of commercial fresh-processed red lettuce throughout the production chain and shelf life.
- Record ID : 2005-0830
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 91 - n. 2
- Publication date: 2004
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Indexing
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Effect of high O2 and CO2 atmosphere on microbi...
- Author(s) : ALLENDE A., CARMEN BARBA M. del, ARTES CALERO F.
- Date : 2003/02
- Languages : English
- Source: Proceedings of the International Conference Postharvest Unlimited.
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Microbial and sensorial quality of fresh proces...
- Author(s) : ALLENDE A., JACXSENS L., DEVLIEGHERE F., et al.
- Date : 2003
- Languages : English
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Improving the modified atmosphere packaging sys...
- Author(s) : ALLENDE A., JACXSENS L., DEVLIEGHERE F., et al.
- Date : 2000/10/19
- Languages : English
- Formats : PDF
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Effects of initial modified atmosphere on the s...
- Author(s) : BAYSAL T., AKBABA H., DEMIRA K., et al.
- Date : 1999/09/19
- Languages : English
- Formats : PDF
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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
View record