Improved keeping quality of minimally fresh processed celery sticks by modified atmosphere packaging

LWT

Volumn 38, Issue 4, 2005, Pages 323-329

  Gómez, Perla A ^a   Artés, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Apium graveolens L. var. dulce (Mill.); Minimally fresh processed; Overall quality attributes; Shelf life

Indexed keywords

COMPOSITION; CONCENTRATION (PROCESS); MODIFICATION; ODOR CONTROL; ORGANIC ACIDS; PACKAGING; PH EFFECTS; PLASTIC FILMS; SEALING (CLOSING); SENSORS; SOLID SOLUTIONS; THERMAL EFFECTS;

ATMOSPHERE PACKAGING; CELERY STICKS; FOOD PACKAGING; GAS COMPOSITION;

FOOD PRESERVATION;

CHEMICAL COMPOSITION; FOOD STORAGE; MODIFYING TREATMENT; PACKAGING;

APIUM; APIUM GRAVEOLENS; APIUM GRAVEOLENS VAR. DULCE;

EID: 12344299771     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.06.014     Document Type: Article

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