Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli (Brassica oleracea L.). [electronic resource]
Producer: 20120816Description: M367-74 p. digitalISSN:- 1750-3841
- Brassica -- chemistry
- Carboxymethylcellulose Sodium -- chemistry
- Chemical Phenomena
- Chitosan -- chemistry
- Food Packaging
- Food Preservation -- methods
- Fungi -- growth & development
- Gram-Negative Bacteria -- growth & development
- Gram-Positive Bacteria -- growth & development
- Hot Temperature
- Humans
- Microbial Viability
- Models, Biological
- Pigmentation
- Plant Components, Aerial -- chemistry
- Quality Control
- Refrigeration
- Sensation
- Surface Properties
- Time Factors
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Publication Type: Comparative Study; Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
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