Ascorbic acid retention, microbial growth, and sensory acceptability of lettuce leaves subjected to mild heat shocks

Journal of Food Science

Volumn 71, Issue 2, 2006, Pages

  Moreira, María Del R ^a,b   Ponce, Alejandra G ^b   Del Valle, Carlos E ^a   Roura, Sara I ^b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Ascorbic acid; Heat shock treatments; Lettuce; Mesophilic bacteria sensory attributes

Indexed keywords

BACTERIA (MICROORGANISMS); LACTUCA;

EID: 33645370773     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb08924.x     Document Type: Article

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