Microbial and sensory quality of fresh processed lettuce salad under high O2 atmosphere throughout the distribution chain

Acta Horticulturae

Volumn 600, Issue , 2003, Pages 629-635

  Allende, A ^a   Jacxsens, L ^b   Devlieghere, F ^b   Debevere, J ^b   Artes F ^c  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b GHENT UNIVERSITY   (Belgium)

^c TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Bacterial counts; Minimally processed vegetables; Modified atmosphere packaging

Indexed keywords

EID: 2642568390     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2003.600.95     Document Type: Conference Paper

References (18)

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