Chemical and sensory characteristics and microbiological safety of fresh finely chopped parsley packed in modified atmosphere

Food Control

Volumn 18, Issue 8, 2007, Pages 1008-1012

  Rosa, C ^a   Sapata, M ^b   Guerra, M M ^a  

^a Escola Superior de Hotelaria e Turismo do Estoril   (Portugal)

^b Estacao Agronomica Nacional   (Portugal)

Author keywords

MAP; Parsley; Safety; Shelf life

Indexed keywords

PETROSELINUM CRISPUM;

EID: 33846656722     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.06.006     Document Type: Article

References (13)

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