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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- Date : 2005
- Languages : Slovak
- Source: Bull. Potravin. Vysk. - vol. 44 - n. 3-4
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Microbiological stability and diversity in raw ...
- Author(s) : LAURIDSEN L., KNØCHEL S.
- Date : 2003
- Languages : English
- Source: Eur. Food Res. Technol. - vol. 217 - n. 5
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Effect of ozone on the inactivation of Yersinia...
- Author(s) : SELMA M. V., BELTRÁN D., CHACÓN-VERA E., et al.
- Date : 2006/10
- Languages : English
- Source: Journal of Food Protection - vol. 69 - n. 10
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Microbiological safety issues in prepared chill...
- Author(s) : FRANCIS G. A.
- Date : 2003/10/03
- Languages : English
- Source: FoodInfo Online Features - 12 p.; tabl.; ref.
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Shelf life of leafy vegetables treated with nat...
- Author(s) : PONCE A. G., VALLE C. del, ROURA S. I.
- Date : 2004/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 2
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