Effect of packaging on shelf-life of minimally processed Bok Choy (Brassica chinensis L.)

LWT

Volumn 40, Issue 3, 2007, Pages 460-464

  Lu, Shengmin ^a  

^a ZHEJIANG WANLI UNIVERSITY   (China)

Author keywords

Bok Choy; Minimally processed; Modified atmosphere packaging; Physiology; Sensory quality; Shelf life

Indexed keywords

FOOD PROCESSING; PACKAGING; PHYSIOLOGY;

BOK CHOY; MINIMALLY PROCESSED; MODIFIED ATMOSPHERE PACKAGING; SENSORY QUALITY;

CROPS;

FARM CROPS; FOOD; PACKAGING; PHYSIOLOGY;

BRASSICA RAPA SUBSP. CHINENSIS; BRASSICA RAPA SUBSP. PEKINENSIS;

EID: 33750457338     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.12.004     Document Type: Article

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