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

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Title
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
Authors
Keywords
-
Journal
ANAEROBE
Volume 17, Issue 6, Pages 303-306
Publisher
Elsevier BV
Online
2011-05-01
DOI
10.1016/j.anaerobe.2011.04.010

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