Influence of a commercial warm chlorinated water treatment and packaging on the shelf-life of ready-to-use lettuce

Author:

McKellar R.C.,Odumeru J.,Zhou T.,Harrison A.,Mercer D.G.,Young J.C.,Lu X.,Boulter J.,Piyasena P.,Karr S.

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Microbial hazards associated with bean sprouting;Andrews;Journal of the Association of Official Analytical Chemists,1982

2. Modified atmosphere packaging of shredded lettuce;Ballantyne;International Journal of Food Science and Technology,1988

3. Microbial changes in shredded iceberg lettuce stored under controlled atmospheres;Barriga;Journal of Food Science,1991

4. Pathogenic microorganisms associated with fresh produce;Beuchat;Journal of Food Protection,1996

5. Factors affecting the storage stability of shredded lettuce;Bolin;Journal of Food Science,1977

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