Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)
Author:
Funder
FAP/UFES
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3071-8/fulltext.html
Reference34 articles.
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2. Araújo EA, Ribeiro L, Bernardes PC et al (2015) Sanitização de cenoura minimamente processada com nanopartículas de prata. Ciênc Rural 45:1681–1687
3. Association of Official Analytical Chemistis (AOAC) (2005) Offcial methods of analysis, 18th edn. AOAC, Washington
4. Awad TS, Moharram HA, Shaltout OE et al (2012) Applications of ultrasound in analysis, processing and quality control of food: a review. Food Res Int 48:410–427
5. Bachelli MLB, Amaral RDÁ, Benedetti BC (2013) Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite. Braz J Microbiol 44:673–678
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