Quality of fresh and fresh-cut produce impacted by nonthermal physical technologies intended to enhance microbial safety
Author:
Affiliation:
1. U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
2. Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
Funder
the National Institute of Food and Agricultura, U.S. Department of Agriculture
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1816892
Reference199 articles.
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