Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage

Author:

Seong Ki Hyun,Kang Ji Hoon,Song Kyung Bin

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference26 articles.

1. Kim HK Lee HT Kim JH Lee SS Analysis of microbiological contamination in ready-to-eat foods J Fd Hg Safety 2008 23 285 290

2. Kim HJ Lee SY Genetic relationships based on morphological characteristics in Korean native Sedum sarmentosum Korean J Hort Sci 2007 25 103 109

3. Kim MH Kim HJ Kim KS Song YB Seo WJ Song KB Microbial changes in hot peppers, ginger, and carrots treated with aqueous chlorine dioxide or fumaric acid Korean J Food Preserv 2009 16 1013 1017

4. Gomez-Lopez VM Devlieghere F Ragaert P Debevere J Self-life extension of minimally processed carrots by gaseous chlorine dioxide Int J Food Microbiol 2007 116 221 227 10.1016/j.ijfoodmicro.2006.12.008

5. Mukhopadhyay S Ukuku DO Juneja V Fan X Effects of UV-C treatment on inactivation of Salmonella enterica and Escherichia coli O157: H7 on grape tomato surface and stem scars, microbial loads, and quality Food Control 2014 44 110 117 10.1016/j.foodcont.2014.03.027

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