Effect of hyperbaric pressure and temperature on respiration rates and quality attributes of Boston lettuce

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 137-145

  Liplap, Pansa ^a,b   Boutin, Jérôme ^b   Leblanc, Denyse I ^c   Vigneault, Clément ^b   Vijaya Raghavan, G S ^a  

^a MCGILL UNIVERSITY   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c UNIVERSITÉ DE MONCTON   (Canada)

Author keywords

Pressure treatment; Quality retention; Shelf life; Short term storage

Indexed keywords

DIFFERENT PRESSURES; DIFFERENT TREATMENTS; HYPERBARIC PRESSURES; PRESSURE TREATMENTS; QUALITY ATTRIBUTES; QUALITY RETENTION; SENSORY QUALITIES; SHELF LIFE;

FOOD TECHNOLOGY;

LACTUCA;

EID: 84890430259     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12288     Document Type: Article

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