Enhancing microbiological safety of fresh orange juice by fruit immersion in hot water and chemical sanitizers

Journal of Food Protection

Volumn 62, Issue 7, 1999, Pages 756-760

  Pao, Steven ^a   Davis, Craig L ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL ACTIVITY; FOOD PROCESSING; FOOD SAFETY; FRUIT JUICE; ORANGE;

ESCHERICHIA COLI;

EID: 0033166346     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-62.7.756     Document Type: Article

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