FACTORS AFFECTING THE STORAGE STABILITY OF SHREDDED LETTUCE

Journal of Food Science

Volumn 42, Issue 5, 1977, Pages 1319-1321

  BOLIN, H R ^a   STAFFORD, A E ^a   KING, A D ^a   HUXSOLL, C C ^a  

^a U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987306799     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1977.tb14487.x     Document Type: Article

References (13)

1. Vacuum cooling of prepackaged spinach, cole slaw and mixed salad
2. Effect of in‐package environment on keeping quality of fruits and vegetables
3. Chopped lettuce should be kept dry and cold
4. Control of shredded lettuce discoloration
5. Systems for scoring quality of harvested lettuce
6. Refrigerated storage of prepackaged salad vegetables
7. Handling, Transportation, and Storage‐Fruits and Vegetables
8. Stomaching: A new concept in bacteriological sample preparation
9. Controlled atmosphere storage of lettuce. 1. Effects on quality and the respiration rate of lettuce heads
10. Heat treatments, new technique for reduction of decay of fresh produce
11. Effects of vacuum packaging on quality and storage life of broccoli