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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #261845
Title: Sensory and sensory-related quality of fresh-cut produce under MAP

Author
item Zhuang, Hong
item Fan, Xuetong
item BARTH, MARGARET - Responsible Source

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.