Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time

European Food Research and Technology

Volumn 219, Issue 5, 2004, Pages 492-499

  Aguayo, Encarna ^a   Escalona, Víctor ^a   Artés, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Chilling injury; Microbial counts; Minimally processed; Quality attributes; Slices; Wedges

Indexed keywords

COMPOSITION; CUTTING; PACKAGING; PHYSIOLOGY; POLYPROPYLENES; SENSITIVITY ANALYSIS; TEXTURES;

CHILLING INJURY; MICROBIAL COUNTS; MINIMALLY PROCESSED; QUALITY ATTRIBUTES;

FOOD PRODUCTS;

CHEMICAL COMPOSITION; CUTTING; PACKAGING; PHYSIOLOGY; POLYPROPYLENE; SENSITIVITY; SLICES; TOMATOES; WEDGES;

LYCOPERSICON; LYCOPERSICON ESCULENTUM;

EID: 10044295176     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0989-z     Document Type: Article

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