Changes in microbial and sensory quality of fresh processed uv-c treated 'lollo rosso' lettuce

Acta Horticulturae

Volumn 628, Issue , 2003, Pages 753-760

  Allende, A ^a   Padilla, E ^a   Artes F ^b  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

'Lollo Rosso' lettuce; Fresh processed vegetables; Microbial quality; Modified atmosphere packaging (MAP); Sensory evaluation; UV C irradiation

Indexed keywords

EID: 27744595934     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2003.628.95     Document Type: Conference Paper

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