Efficacy of different chemicals on shelf life extension of parsley stored at two temperatures-Reference-Cited by-同舟云学术

Efficacy of different chemicals on shelf life extension of parsley stored at two temperatures

Published:2013-07-12 Issue:8 Volume:48 Page:1610-1617
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ouzounidou Georgia¹,Papadopoulou Kalliope K.²,Asfi Maria¹,Mirtziou Ioanna²,Gaitis Fragiskos³

Affiliation:

1. Institute of Food Technology; National Agricultural Research Foundation; 1 S. Venizelou str; Lycovrissi; 14123; Greece

2. Department of Biochemistry and Biotechnology, Laboratory of Plant & Environmental Biotechnology; University of Thessaly; Ploutonos 26 & Aeolou; Larissa; 41221; Greece

3. Laboratory of Attica; Directorate of Laboratory Control; Hellenic Food Authority (EFET); 31 Anagenisseos & Serron; Nea Philadelphia; 14451; Greece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference43 articles.

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3. Modelling of thin layer drying of parsley leaves in a convective dryer and under open sun;Akpinar;Journal of Food Engineering,2006

4. Toxicity effects of olive-mill wastewater on growth, photosynthesis and pollen morphology of spinach plants;Asfi;Ecotoxicology and Environmental Safety,2012

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