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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOP METHODS TO ASSESS AND IMPROVE POULTRY AND EGG QUALITY

Location: Quality and Safety Assessment Research Unit

Title: Sensory and sensory-related quality of fresh-cut produce under MAP

Authors
item Zhuang, Hong
item Fan, Xuetong
item Barth, Margaret -

Submitted to: Modified Atmosphere Packing for Fresh-Cut Fruits and Vegetables
Publication Type: Book / Chapter
Publication Acceptance Date: December 30, 2010
Publication Date: January 26, 2011
Citation: Zhuang, H., Fan, X., Barth, M.M. 2011. Sensory and sensory-related quality of fresh-cut produce under MAP. p. 71-100. In Brody, A.L., Zhuang, H., and Han, J.H. (eds.) Modified Atmosphere Packing for Fresh-Cut Fruits and Vegetables. Wiley-Blackwell Publishing Ltd. 302 pp.

Interpretive Summary: This chapter discusses the effect of MAP on sensory and sensory-related quality of fresh-cut fruits and vegetables based on individual commodities.

Technical Abstract: This chapter discusses the effect of MAP on sensory and sensory-related quality of fresh-cut fruits and vegetables based on individual commodities.

Last Modified: 10/1/2014
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