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Influence of a commercial warm chlorinated water treatment and packaging on the shelf-life of ready-to-use lettuce.

Journal Title:
Food research international.
Journal Volume/Issue:
2004, v. 37, no. 4
Main Author:
McKellar, R.C.
Other Authors:
Odumeru, J., Zhou, T., Harrison, A., Mercer, D.G., Young, J.C., Lu, X., Boulter, J., Piyasena, P., and Karr, S.
Format:
Article
Language:
English
Subjects:
food preservation
ready-to-eat foods
lettuce
fresh-cut foods
sanitizing
washing
chlorine
water
temperature
food packaging
packaging materials
films (materials)
modified atmosphere packaging
oxygen
carbon dioxide
food storage
cold storage
storage time
shelf life
postharvest physiology
food spoilage
food processing quality
sensory evaluation
color
texture
appearance (quality)
food acceptability
off flavors
off odors
equations
food contamination
bacterial contamination
plate count
psychrotrophic bacteria
Pseudomonas
lactic acid bacteria
View in NAL's Catalog:
IND43631716