The effect of addition of olive oil and “Aceto balsamico di Modena” wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of “Lollo Verde” lettuce and rocket salad

✍ Scribed by Ioannis S. Arvanitoyannis; Achilleas D. Bouletis; Eirini A. Papa; Dimitrios C. Gkagtzis; Christos Hadjichristodoulou; C. Papaloucas

• Book ID: 113449879
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 349 KB
• Volume: 17
• Category: Article
• ISSN: 1075-9964
• DOI: 10.1016/j.anaerobe.2011.04.010