Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce
Keywords: برش تازه; Iceberg lettuce (Lactuca sativa L.); Ready-to-use; Fresh-cut; Minimal processing; Pre-washing; Chlorine; Warm water; Sensory and microbiological quality; Phenylalanine ammonia-lyase;