Comparison of static and step-pulsed ultra-high pressure on the microbial stability of fresh cut pineapple

Journal of the Science of Food and Agriculture

Volumn 76, Issue 3, 1998, Pages 383-388

  Alemán, Giovanna D ^a   Ting, Edmund Y ^b   Farkas, Daniel F ^a   Mordre, Sigurd C ^b   Hawes, Adrian C O ^b   Torres, J Antonio ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b FLOW INTERNATIONAL CORPORATION   (United States)

Author keywords

Microbial preservation; Pineapple; Saccharomyces cerevisiae; Storage; Ultra high pressure

Indexed keywords

BACTERIUM; FOOD PRESERVATION; INOCULATION; MICROBIAL CONTAMINATION; PINEAPPLE; POLYETHYLENE; PRESSURE TREATMENT; SACCHAROMYCES CEREVISIAE;

EID: 0031936421     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199803)76:3<383::AID-JSFA958>3.0.CO;2-P     Document Type: Article

References (20)

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