Comparison of calcium lactate with chlorine as a washing treatment for fresh-cut lettuce and carrots : quality and nutritional parameters
- Author
- MARTIN-DIANA, Ana Belén1 ; RICO, Daniel1 ; BARRY-RYAN, Catherine1 ; FRIAS, Jesus M1 ; MULCAHY, Jemina1 ; HENEHAN, Gary T. M1
[1] School of Food Science and Environmental Health, Postharvest Unit, Dublin Institute of Technology (DIT), Cathal Brugha Street, Dublin, Ireland - Source
Journal of the science of food and agriculture. 2005, Vol 85, Num 13, pp 2260-2268, 9 p ; ref : 34 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- calcium lactate chlorine fresh-cut lettuce quality parameters sliced carrots
- Keyword (fr)
- Calcium Carotte (légume) Chlore Lactate Laitue Lavage Qualité Elément minéral Légume
- Keyword (en)
- Calcium Carrot Chlorine Lactates Lettuce Washing Quality Inorganic element Vegetables
- Keyword (es)
- Calcio Zanahoria Cloro Lactato Lechuga Lavado Calidad Elemento inorgánico Hortalizas
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17123429
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.2254 
https://dx.doi.org/10.1002/jsfa.2254
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