ShareBiogenic amine content and microbial contamination of leafy vegetables during storage at 5 deg C.
Author(s) : SIMON-SARKADI L., HOLZAPFEL W. H., HALASZ A.
Type of article: Article
Summary
The results of the analysis of several fresh vegetables (kale, chicory, lettuce) and prepared vegetables.
Details
- Original title: Biogenic amine content and microbial contamination of leafy vegetables during storage at 5 deg C.
- Record ID : 1995-1649
- Languages: English
- Source: J. Food Biochem. - vol. 17 - n. 6
- Publication date: 1994
Links
See the source
Indexing
- Themes: Vegetables
- Keywords: Prepared food; Cabbage; Bacteria; Amine; Ready to use; Vegetable; Lettuce; Cold storage; Chicory
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