Shelf life of ready-to-cook cauliflower mixtures as affected by packaging film mass transport properties
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03009.x/fullpdf
Reference24 articles.
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2. Microbial, colour and textural qualities of fresh asparagus, broccoli, and cauliflower stored under controlled atmosphere;Berrang;Journal of Food Protection,1990
3. Combined strategies for ready-to-cook lampascioni (Muscari Comosum L.);Conte;Journal of Food Processing and Preservation,2011
4. Effect of temperature on shelf life and microbial population of lightly processed cactus pear fruit;Corbo;Postharvest Biology and Technology,2004
5. elation between spoilage and microbiological quality in minimally processed artichoke packaged with different films;Giménez;Food Microbiology,2003
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