Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables-Reference-Cited by-同舟云学术

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Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables

Published:2010-10-21 Issue: Volume: Page:53-86
ISSN:2154-5006
Container-title:Food Preservation Technology
language:
Short-container-title:

Author:

Ragaert Peter,Jacxsens Liesbeth,Vandekinderen Isabelle,Baert Leen,Devlieghere Frank

Publisher

CRC Press

Reference189 articles.

1. Survival and growth of Escherichia coli O157:H7 on salad vegetables

2. Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions

3. Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables

4. The growth of salmonellae in tomatoes

5. Changes in microbial populations on fresh cut spinach

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage;Polish Journal of Food and Nutrition Sciences;2023-01-20

2. Effect of Musa acuminata and Tectona grandis Leaves as Packaging Materials on Shelf Life of Local Nigerian Corn Jell-o;Journal of Pharmacy and Nutrition Sciences;2018-09-05

3. Alimentos mínimamente procesados de origen vegetal y Bioconservación;Universitas (León): Revista Científica de la UNAN León;2015-12-01

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