Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water-Reference-Cited by-同舟云学术

Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water

Published:2004-03 Issue:1 Volume:5 Page:45-55
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Baur Sascha,Klaiber Ralph,Hammes Walter Peter,Carle Reinhold

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference46 articles.

1. Factors affecting the efficacy of washing procedures used in the production of prepared salads;Adams;Food Microbiology,1989

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. Einfluß verschiedener Waschverfahren auf die sensorische Qualität und Haltbarkeit von minimal verarbeitetem, folienverpacktem Eisbergsalat;Baur,2003

5. Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature;Beuchat;Journal of Food Science,1990

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