Fresh-Cut Produce
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9780203500361.ch7
Reference256 articles.
1. Survival and growth of Escherichia coli O157:H7 on salad vegetables
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3. Factors affecting the efficacy of washing procedures used in the production of prepared salads
4. Control of microbial growth, browning and lipid oxidation by the spice Aframomum danielli
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1. Viability of sublethally injured indicator and pathogenic coliform bacteria on fresh-cut cabbage during storage in an active MAP of 10% CO<sub>2</sub>;Journal of Microorganism Control;2023
2. Viability of sublethally injured bacteria of fresh and fresh-cut vegetables from the field through distribution;Journal of Microorganism Control;2023
3. Nanoemulsified Carvacrol as a Novel Washing Treatment Reduces Escherichia coli O157:H7 on Spinach and Lettuce;Journal of Food Protection;2021-08-19
4. Viability of Chlorine-injured Escherichia Coli O157:H7 on Fresh-cut Cabbage during Cold Storage in High CO2 Atmospheres;Biocontrol Science;2018
5. Extending the Shelf Life of Edible Flowers with Controlled Release of 1-Methylcyclopropene and Modified Atmosphere Packaging;Journal of Food Science;2012-05
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