Decontamination Methods to Prolong the Shelf-life of Minimally Processed Vegetables, State-of-the-art
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408390701638878
Reference75 articles.
1. Factors affecting the efficacy of washing procedures used in the production of prepared salads
2. Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes
3. Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica rapa L.)
4. Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce
5. UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce
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