ShareEvaluation of chemical and physical (high-pressure and temperature) treatments to improve the safety of minimally processed mung bean sprouts during refrigerated storage.
Author(s) : MUÑOZ M., ANCOS B. de, SÁNCHEZ-MORENO C., et al.
Type of article: Article
Details
- Original title: Evaluation of chemical and physical (high-pressure and temperature) treatments to improve the safety of minimally processed mung bean sprouts during refrigerated storage.
- Record ID : 2007-0713
- Languages: English
- Source: Journal of Food Protection - vol. 69 - n. 10
- Publication date: 2006/10
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Indexing
- Themes: Vegetables
- Keywords: Postharvest treatment; Microbiology; Listeria; Bean; Bacteria; Quality; Vegetable; Cold storage
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- Author(s) : PANGHYOVÁ E., GLONCÁKOVÁ B.
- Date : 2005
- Languages : Slovak
- Source: Bull. Potravin. Vysk. - vol. 44 - n. 3-4
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Antioxidant activity and quality of minimally p...
- Author(s) : CHARANJIT K., KAPOOR H. C.
- Date : 2001
- Languages : English
- Source: J. Food Process. Preserv. - vol. 25 - n. 5
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Quality characteristics and control of deterior...
- Author(s) : MIYAZAKI T.
- Date : 2009/07
- Languages : Japanese
- Source: Refrigeration - vol. 84 - n. 981
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Functional, nutritional, mycological, and akara...
- Author(s) : MCWATTERS K. H., CHINNAN M. S., PHILLIPS R. D., et al.
- Date : 2002/08
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 6
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Maintaining the postharvest quality of fruits a...
- Author(s) : AKED J.
- Date : 2002
- Languages : English
- Source: In: Fruit Veg. Process., Improv. Qual., Woodhead Publ. - 119-149; ref.
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