Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage

  1. Martín-Diana, A.B.
  2. Rico, D.
  3. Frías, J.
  4. Henehan, G.T.M.
  5. Mulcahy, J.
  6. Barat, J.M.
  7. Barry-Ryan, C.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2006

Volumen: 77

Número: 4

Pages: 1069-1077

Type: Article

DOI: 10.1016/J.JFOODENG.2005.08.037 GOOGLE SCHOLAR
La source de données: Scopus