Modified atmosphere packaging of precooked vegetables: Effect on physicochemical properties and sensory quality

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Title
Modified atmosphere packaging of precooked vegetables: Effect on physicochemical properties and sensory quality
Authors
Keywords
Ready-to-eat precooked vegetables (cabbage, carrots, green beans and bell peppers), MAP antioxidant activity, Sensory evaluation, Acceptability
Journal
FOOD CHEMISTRY
Volume 194, Issue -, Pages 391-398
Publisher
Elsevier BV
Online
2015-08-02
DOI
10.1016/j.foodchem.2015.07.147

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