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Factors affecting the quality of fresh-cut lettuce

2002

Teerasak Punvichai(Chiang Mai University, Chiang Mai (Thailand). Postharvest Technology Institute) | Danai Boonyakiat(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Horticulture)

AGROVOC Keywords
browning catechol oxidase citric acid enzyme activity inhibition keeping quality lettuces microorganisms polyphenol oxidase postharvest technology prepared foods quality respiration rate soaking solutions storage
Bibliographic information
Warasan Kaset
ISSN 0857-0841
Pagination
pp. 250-260
Other Subjects
Fresh-cut lettuce; Brown colour
Language
Thai
Translated Title
เธ›เธฑเธˆเธˆเธฑเธขเธ—เธตเนˆเธกเธตเธœเธฅเธ•เนˆเธญเธ„เธธเธ“เธ เธฒเธžเธ‚เธญเธ‡เธœเธฑเธเธเธฒเธ”เธซเธญเธกเธซเนˆเธญเธ•เธฑเธ”เนเธ•เนˆเธ‡เธžเธฃเน‰เธญเธกเธšเธฃเธดเน‚เธ เธ„
Type
Summary; Non-Conventional
2016-08-15
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