Effect of Preparation Procedures and Storage Parameters on Quality Retention of Salad‐cut Lettuce
- 1 January 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (1) , 60-62
- https://doi.org/10.1111/j.1365-2621.1991.tb07975.x
Abstract
No abstract availableKeywords
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- Influence of Carbon Monoxide, Carbon Dioxide, and Oxygen Levels on Brown Stain, Respiration Rate, and Visual Quality of Lettuce1,2Journal of the American Society for Horticultural Science, 1973