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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
Ioannis S. Arvanitoyannis, Achilleas D. Bouletis, Eirini A. Papa, Dimitrios C. Gkagtzis, Christos Hadjichristodoulou, C. PapaloucasVolume:
17
Year:
2011
Language:
english
Pages:
4
DOI:
10.1016/j.anaerobe.2011.04.010
File:
PDF, 349 KB
english, 2011