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Project
New processing for ready-to-eat lettuce with improved quality in terms of browning and microbial spoilage
This project aims to improve the quality of ready-to-eat lettuce by developing one
new processing method based on a heat-shock treatment as well as an alternative disinfection. Here
the aim is to achieve a longer shelf life in the area of U+200BU+200Bbrown discoloration and at least the same shelf life
on a microbiological level.
Date:1 Oct 2014 → 31 Mar 2017
Keywords:microbiology
Disciplines:Agricultural plant production, Agriculture, land and farm management, Other agriculture, forestry, fisheries and allied sciences, Agricultural animal production