ShareStudy of the effect of ozone on the shelf life of minimally processed salad.
Studio dell'effetto dell'ozono sulla shelf-life dell'insalata di IV gamma.
Author(s) : ZAMBUCHINI B., GIOSIA L., STURBA M.
Type of article: Article
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Pages: 636-643
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Details
- Original title: Studio dell'effetto dell'ozono sulla shelf-life dell'insalata di IV gamma.
- Record ID : 2007-0255
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 45 - n. 459
- Publication date: 2006/06
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Spray; Ozone; Microbiology; Research; Salad; Fresh produce; Process; Ready to use; Cold storage
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- Date : 2004/11
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 441
- Formats : PDF
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Advances in the washing of minimally processed ...
- Author(s) : SIMONS L. K., SANGUANSRI P.
- Date : 1997/02
- Languages : English
- Source: Food Aust. - vol. 49 - n. 2
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Microbiology of fresh-cut ready-to-use vegetables.
- Author(s) : ODUMERU J. A.
- Date : 1999
- Languages : English
- Source: Recent Res. Dev. Microbiol. - vol. 3 - n. 1
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Biopreservation of minimally processed iceberg ...
- Author(s) : RANDAZZO C. L., PITINO I., SCIFÒ G. O., et al.
- Date : 2009/08
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 20 - n. 8
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Occurrence and characterization of Aeromonas hy...
- Author(s) : XANTHOPOULOS V., TZANETAKIS N., LITOPOULOU-TZANETAKI E.
- Date : 2010/04
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 21 - n. 4
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