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
2014 ◽
Vol 13
(2)
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pp. 135-154
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Keyword(s):
2007 ◽
Vol 109
(7)
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pp. 663-672
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1999 ◽
Vol 76
(3)
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pp. 295-300
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