Factors important for the shelf-life of minimally processed lettuce

Book English OPEN
Deza Durand, Karla Michelle;
(2013)
  • Publisher: Department of Food Science, University of Copenhagen

The minimally processed vegetable industry has been increasing rapidly due to change in lifestyle. Both women and men work outside home and have less time to cook and need more convenience and time saving products, which also present fresh and healthy characteristics. I... View more
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