Microbiological safety of ready‐to‐eat minimally processed vegetables in Brazil: an overview-Reference-Cited by-同舟云学术

Microbiological safety of ready‐to‐eat minimally processed vegetables in Brazil: an overview

Published:2020-05-08 Issue:13 Volume:100 Page:4664-4670
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Sant'Anna Pedro B¹,Melo Franco Bernadette DG²³,Maffei Daniele F³⁴^ORCID

Affiliation:

1. Department of Biological Sciences, ‘Luiz de Queiroz’ College of AgricultureUniversity of Sao Paulo Piracicaba Brazil

2. Department of Food and Experimental Nutrition, Faculty of Pharmaceutical SciencesUniversity of Sao Paulo Sao Paulo Brazil

3. Food Research Center (FoRC‐CEPID) Sao Paulo Brazil

4. Department of Agri‐food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of AgricultureUniversity of Sao Paulo Piracicaba Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10438

Reference73 articles.

1. Food consumed outside the home in Brazil according to places of purchase

2. ROLE OF MINIMALLY PROCESSED FRUIT AND VEGETABLES ON THE DIET OF THE CONSUMERS IN THE XXIST CENTURY

3. BansalV SiddiquiMWandRahmanMS Minimally processed foods: overview. In: Siddiqui M. Rahman M. (eds)Minimally processed foods: technologies for safety quality and convenience. Springer: Berlin; p.306. (Food engineering series).

4. Fresh-cut product sanitation and wash water disinfection: Problems and solutions

5. Fresh fruit and vegetables as vehicles for the transmission of human pathogens

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