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United States Department of Agriculture

Agricultural Research Service

Research Project: Develop Methods to Assess and Improve Poultry and Eggs Quality

Location: Quality & Safety Assessment Research

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

Author
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: 12/30/2010
Publication Date: 1/26/2011
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: 8/24/2016
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