Impact of different temperature abuse scenarios on sensory quality and off‐odour formation in ready‐to‐eat salad leaves
Author:
Affiliation:
1. CREA ‐ Research Centre for Food and Nutrition Via Ardeatina Rome546 ‐00178Italy
2. Department for Innovation in Biological, Agro‐Food and Forest Systems University of Tuscia Via San Camillo de Lellis snc ‐01100 Viterbo Italy
Funder
Coordination of European Transnational Research in Organic Food and Farming Systems
European Commission
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14858
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