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Textural and microstructural changes in fresh-cut lettuce were analysed over 12days storage. The vegetable was treated with 120ppm chlorine and with 15g/L calcium lactate at room temperature (∼18–20°C) and at 50°C (heat-shock). Texturometer analysis showed that samples washed with calcium lactate had significantly (p>0.05) higher crispness values than samples washed with chlorine. However the use...
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