Mathematical modeling of temperature and gas composition effects on visual quality changes of cut endive

Journal of Food Science

Volumn 61, Issue 3, 1996, Pages 613-620

  Vankerschaver, K ^a   Willocx, F ^a   Smout, C ^a   Hendrickx, M ^a   Tobback, P ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

gas composition; mathematical modeling; minimally processed endive; temperature; visual quality

Indexed keywords

EID: 0029828680     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb13170.x     Document Type: Article

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