Optimization of acidified warm water treatment to improve the microbiological status and sensory quality of iceberg lettuce

European Food Research and Technology

Volumn 220, Issue 2, 2005, Pages 168-175

  Wei, Hua ^a   Brandt, Markus Jörg ^a   Wolf, Gudrun ^a   Hammes, Walter Peter ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Acidified warm water; Central composite design; Iceberg lettuce; Microbial status; Sensory evaluation

Indexed keywords

CHLORINE; COMPOSITE MATERIALS; DATA REDUCTION; DISEASES; ICE; PH EFFECTS;

ACIDIFIED WARM WATER; CENTRAL COMPOSITE DESIGN; ICEBERG LETTUCE; MICROBIAL STATUS; SENSORY EVALUATION;

WATER TREATMENT;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTUCA;

EID: 17444400481     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1096-x     Document Type: Article

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