The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup-Reference-Cited by-同舟云学术

The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup

Published:2014-07-10 Issue:5 Volume:95 Page:962-971
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Alvarez María V¹²,Ponce Alejandra G¹²,Mazzucotelli Cintia A¹²,Moreira María R¹²

Affiliation:

1. Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Buenos Aires Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de Mar del Plata

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6770/fullpdf

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5. CDC (Centers for Disease Control and Prevention) E. coli http://www.cdc.gov/ecoli/2011/ecolio104/

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