Food and Nutrition Sciences

Vol.2 No.9(2011), Paper ID 8376, 8 pages

DOI:10.4236/fns.2011.29130

 

Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride

 

Eleni Manolopoulou, Theodoros Varzakas

 

 

Copyright © 2011 Eleni Manolopoulou, Theodoros Varzakas et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


E. Manolopoulou and T. Varzakas, "Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride," Food and Nutrition Sciences, Vol. 2 No. 9, 2011, pp. 956-963. doi: 10.4236/fns.2011.29130.

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