About this document
Sensory Shelf Life of Minimally Processed Lettuce by Khaled Abu-Alruz is a document available to read on EtoBox.
This document reviews different methodologies that have been used to estimate the sensory shelf life of foods. It discusses four main topics: 1) methods using cut-off points, either arbitrarily chosen or regression-based, to determine shelf life; 2) methods based on product failure or consumer rejection that model censoring of data; 3) accelerated studies using storage under accelerated conditions to estimate shelf life; and 4) other topics and areas for further research. The review evaluates studies in eac
- Author
- Khaled Abu-Alruz
- Language
- EN