Quality changes of fresh-cut kohlrabi sticks under modified atmosphere packaging

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

  Escalona, V H ^a   Aguayo, E ^a   Artes F ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Brassica oleracea; Metabolic activity; Minimal processing; Sensorial quality; Sugars and organic acids

Indexed keywords

CARBON DIOXIDE; OXYGEN;

ARTICLE; BRASSICA; BREATHING; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; METABOLISM; METHODOLOGY; PIGMENTATION; QUALITY CONTROL; STANDARD; TASTE; TEMPERATURE; TIME; VACUUM;

BRASSICA; CARBON DIOXIDE; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; OXYGEN; PIGMENTATION; QUALITY CONTROL; RESPIRATION; TASTE; TEMPERATURE; TIME FACTORS; VACUUM;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GONGYLODES;

EID: 34250902393     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00353.x     Document Type: Article

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