Ascorbic acid retention, microbial growth, and sensory acceptability of lettuce leaves subjected to mild heat shocks

Ascorbic acid retention, microbial growth, and sensory acceptability of lettuce leaves subjected to mild heat shocks

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Moreira, María del R., Ponce, Alejandra G., Valle, Carlos E. del, Roura, Sara I.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 2 (2006), p. S188-192
Materias:	Lechuga Lactuca sativa Hojas Acido ascórbico Calidad Tratamiento térmico Aceptabilidad
Publicación relacionada:	Contenido en: Journal of food science

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