Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations
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DOI: 10.1016/j.scienta.2018.12.023
Abstract: Abstract The present work was carried out to investigate the microbiological and physicochemical parameters of minimally processed escarole (Cichorium endivia var. latifolium) subjected to two different transformation processes, a classic ready-to-eat process (cut leaves, CL)… read more here.
Keywords: latifolium subjected; escarole cichorium; cichorium endivia; endivia var ... See more keywords