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Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life.

Journal Title:
International journal of food microbiology.
Journal Volume/Issue:
2004 Mar. 1, v. 91, no. 2
Main Author:
Allende, A.
Other Authors:
Aguayo, E. and Artes, F.
Format:
Article
Language:
English
Subjects:
lettuce
Lactuca sativa
fresh-cut foods
food processing
shredding
washing
ultracentrifugation
food packaging
modified atmosphere packaging
oxygen
carbon dioxide
food processing quality
pH
drip loss
storage time
sensory evaluation
appearance (quality)
texture
flavor
off odors
color
food spoilage
shelf life
bacterial contamination
food contamination
food pathogens
plate count
psychrotrophic bacteria
coliform bacteria
lactic acid bacteria
View in NAL's Catalog:
IND43627007