Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference43 articles.
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3. Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce;Allende;Lebensm. Wiss. Technol.,2003
4. Effect of super atmospheric oxygen packaging on sensorial quality, spoilage, and Listeria monocytogenes and Aeromonas caviae growth in fresh processed mixed salads;Allende;J. Food Prot.,2002
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