Susceptibility of minimally processed green pepper and cucumber to chilling injury as observed by apparent respiration rate

International Journal of Food Science and Technology

Volumn 32, Issue 5, 1997, Pages 421-426

  Kang, Jun Soo ^a   Lee, Dong Sun ^b  

^a Dongeui Technical Junior College   (South Korea)

^b Kyungnam University   (South Korea)

Author keywords

Low temperature; Microbial growth; Salads; Shelf life

Indexed keywords

CAPSICUM ANNUUM VAR. ANNUUM; CUCUMIS SATIVUS;

EID: 0039502429     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1997.00129.x     Document Type: Article

References (11)

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