The Effect of neutral electrolyzed water on the microbial population and quality of dried figs during storage-Reference-Cited by-同舟云学术

The Effect of neutral electrolyzed water on the microbial population and quality of dried figs during storage

Published:2021-05-01 Issue: Volume: Page:
ISSN:1300-7580
Container-title:Tarım Bilimleri Dergisi
language:
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Author:

YAMANER Çiğdem

Publisher

Ankara University Faculty of Agriculture

Subject

Plant Science,Agronomy and Crop Science,Animal Science and Zoology

Reference34 articles.

1. Referans1. Ajayi OA, Amokeodo MI and Akinwunmi OO (2017). Microbial Quality of Selected Ready-to-Eat Vegetables from Iwo, Nigeria and Effectiveness of Rinsing Agents. Applied Tropical Agriculture 22 (2): 131-137. DOI: 10.13140/RG.2.2.35068.90249

2. Referans2. Akbas MY and Ozdemir M (2008). Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs. Food Microbiology 25: 386-391. doi.org/10.1016/j.fm.2007.09.007.

3. Referans3. AOAC (1990). Official Methods of Analysis of the Association of Official Analytical Chemists, 15th ed. Arlington, VA, USA.

4. Referans4. Athayde DR, Flores DRM, Silva JS, Silva MS, Genro ALG, et al. (2018). Characteristics and use of electrolyzed water in food industries. Intertional Food Research Journal 25(1): 11 - 16.

5. Referans4. Athayde DR, Flores DRM, Silva JS, Silva MS, Genro ALG, et al. (2018). Characteristics and use of electrolyzed water in food industries. Intertional Food Research Journal 25(1): 11 – 16.

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