A Bacteriological Study of Stored, Sulphite Treated Peeled Potatoes-Reference-Cited by-同舟云学术

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A Bacteriological Study of Stored, Sulphite Treated Peeled Potatoes

Published:1968-12 Issue:4 Volume:31 Page:479-492
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Lund Barbara M.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1968.tb00396.x/fullpdf

Reference33 articles.

1. Technique ups quality, shelf-life of pre-peeled potatoes;Anderson;Fd Engng,1957

2. Shelf-life of raw french-fry potato strips in consumer bags;Anderson;Am. Potato J,1959

3. Temperature and shelf-life studies with pre-peeled potatoes;Ceponis;Am. Potato J,1957

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rapid Screen of the Color and Water Content of Fresh-Cut Potato Tuber Slices Using Hyperspectral Imaging Coupled with Multivariate Analysis;Foods;2020-01-16

2. Influence of packaging film permeability and residual sulphur dioxide on the quality of pre-peeled potatoes;International Journal of Food Science & Technology;2007-06-28

3. Microbiology of Potatoes and Potato Products: A Review;Journal of Food Protection;2000-05-01

4. Effect of sulphur dioxide on microbial growth in refrigerated pre-peeled potatoes packaged in plastic films;Journal of the Science of Food and Agriculture;1990

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