Article

Monitoring the sensorial and microbiological quality of pasteurized white asparagus at different storage temperatures

2006-06-01

Abstract excerpt

Changes in sensory quality and proliferation of pathogenic and spoilage microorganisms in pasteurized white asparagus were measured as a function of storage temperature. The main sensorial attributes studied with regard to storage time were the general appearance of the product, turgidity and package swelling. There was a significant correlation between the deterioration in sensorial quality and microbial evolutio...

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Literature Corpus work: ad05ca8f-bc49-5047-b2d5-eecface56d78
DOI: 10.1002/jsfa.2489

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