Treatments to Assure Safety of Fresh-Cut Fruits and Vegetables
Author:
Publisher
CRC Press
Reference96 articles.
1. Minimal processing for healthy traditional foods
2. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce
3. Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce
4. Impact of Wash Water Quality on Sensory and Microbial Quality, Including Escherichia coli Cross-Contamination, of Fresh-Cut Escarole
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