Physicochemical Quality Evaluation of Fresh-Cut Rosemary (Rosmarinus officinalis L.) Packed and Stored in Biodеgradаblе Film

Pubblicato online: 05 set 2023

Pagine: 66 - 72

Ricevuto: 18 feb 2023

Accettato: 28 giu 2023

DOI: https://doi.org/10.2478/plua-2023-0009

Parole chiave

rosemary, storage, packaging materials, physiochemical quality, sensory properties

© 2023 Ingrīda Augšpole et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.