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KMID : 0380620080400040460
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 4 p.460 ~ p.465
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Quality Evaluation of Minimally Processed Lettuce (Lactuca sativa L.) According to Degree of Head Formation
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Youn Aye-Ree
Kwon Ki-Hyun
Kim Byeong-Sam
Cha Hwan-Soo
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Abstract
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KEYWORD
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head formation, fresh-cut lettuce, quality attributes
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FullTexts / Linksout information
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Listed journal information
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