Evaluation of the microbiological quality of minimally processed vegetables
Author:
Affiliation:
1. Instituto Federal Catarinense, Brasil
2. Universidade Federal de Santa Catarina, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n2/0101-2061-cta-fst38118.pdf
Reference50 articles.
1. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments;Abadias M.;International Journal of Food Microbiology,2008
2. Food regulations, eleventh schedule, microbiological standard for food,2005
3. Microbial concentrations on fresh produce are affected by postharvest processing, importation, and season;Ailes E. C.;Journal of Food Protection,2008
4. Compendium of methods for the microbiological examination of foods,2001
5. Efeito do cloro na água de lavagem para desinfecção de alface minimamente processada;Berbari S. A. G.;Food Science and Technology,2001
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