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
| Autor: | Arvanitoyannis, Ioannis S., Bouletis, Achilleas D., Papa, Eirini A., Gkagtzis, Dimitrios C., Hadjichristodoulou, Christos, Papaloucas, C. |
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| Zdroj: | In Anaerobe 2011 17(6):303-306 |
| Databáze: | ScienceDirect |
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