Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films

Food Microbiology

Volumn 20, Issue 2, 2003, Pages 231-242

  Gimenez M ^a   Olarte, C ^a   Sanz, S ^a   Lomas, C ^a   Echavarri J F ^a   Ayala, F ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Artichoke; Microbial quality; Minimally processed vegetables; Packaging films; Sensory quality

Indexed keywords

CYNARA SCOLYMUS; ESCHERICHIA COLI; SALMONELLA;

EID: 0037392417     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0740-0020(02)00146-6     Document Type: Article

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