Influence of packaging material and storage condition on the sensory quality of broccoli

Food Quality and Preference

Volumn 15, Issue 4, 2004, Pages 301-310

  Jacobsson, Annelie ^a   Nielsen, Tim ^a   Sjöholm, Ingegerd ^b   Wendin, Karin ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Broccoli (Brassica oleracea L. var. Italica cv. 'Marathon'); Modified atmosphere; Packaging; Quality; Sensory properties

Indexed keywords

CARBON DIOXIDE; ETHYLENE; OXYGEN; POLYETHYLENE; POLYPROPYLENE; POLYVINYLCHLORIDE;

ABSORPTION; ARTICLE; ATMOSPHERE; BROCCOLI; CONTROLLED STUDY; COOKING; FLAVOR; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; MASTICATION; NONHUMAN; ODOR; PACKAGING MATERIAL; QUANTITATIVE ANALYSIS; SAMPLING; SENSORY EVALUATION; TEMPERATURE MEASUREMENT;

BRASSICA; BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 1442356548     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(03)00070-3     Document Type: Article

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