Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes.
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DOI: 10.1016/j.fm.2018.02.008
Abstract: Microbiological, chemical and physical parameters of minimally processed red chicory (Cichorium intybus L.) subjected to two different transformation processes were investigated. A classic ready-to-eat (RTE) process (P1) and a production without cutting (P2) were monitored… read more here.
Keywords: chicory; evaluation fresh; shelf life; red chicory ... See more keywords