Processing lines and alternative preservation techniques to prolong the shelf-life of minimally fresh processed leafy vegetables

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Bibliographic Details
Main Authors:	F. Artés, A. Allende
Format:	Article
Language:	English
Published:	CABI 2005-01-01
Series:	European Journal of Horticultural Science
Subjects:	fresh-cutting microbial and sensorial quality ozone hydrogen peroxide chlorine dioxide hot water treatments
Online Access:	http://www.cabidigitallibrary.org/doi/10.1079/ejhs.2005/34006
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