Physicochemical and microbiological changes in fresh-cut green bell peppers as affected by packaging and storage

Italian Journal of Food Science

Volumn 12, Issue 1, 2000, Pages 55-64

  Senesi, E ^a   Prinzivalli, C ^a   Sala, M ^a   Gennari, M ^b  

^a IVTPA   (Italy)

^b NONE

Author keywords

Bell pepper; Colour; Minimal processing; Quality; Texture; Vitamin C

Indexed keywords

CAPSICUM;

EID: 0034396006     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

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