Respiration rate of minimally processed lettuce as affected by packaging

Journal of Food Engineering

Volumn 74, Issue 1, 2006, Pages 60-69

  Del Nobile, M A ^a   Baiano, A ^a   Benedetto, A ^a   Massignan, L ^b  

^a UNIVERSITY OF FOGGIA   (Italy)

^b Centro Ricerche Bonomo   (Italy)

Author keywords

Biodegradable film; Fresh processed lettuce; Modeling; Packaging; Shelf life

Indexed keywords

CARBON DIOXIDE; MECHANICAL PERMEABILITY; PACKAGING;

PROCESSED LETTUCE; RESPIRATION ACTIVITY;

FOOD PRODUCTS;

FOOD BOARDS; PACKAGING;

LACTUCA;

EID: 27844448180     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.02.013     Document Type: Article

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