Effect of combined methods of preservation on the naturally occurring microflora of avocado purée

Food Control

Volumn 15, Issue 1, 2004, Pages 11-17

  Soliva Fortuny, Robert C ^a   Elez Martínez, Pedro ^a   Sebastián Calderó, Mercè ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Avocado; Combined methods; Microbiological stability

Indexed keywords

AGAR; ANTIINFECTIVE AGENT; CHLORAMPHENICOL; GLUCOSE; MALTOSE; SORBIC ACID; WATER;

AEROBIC BACTERIA; ARTICLE; ATMOSPHERE; AVOCADO; CONCENTRATION RESPONSE; CONTROLLED STUDY; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; MOULD; PALATABILITY; PH; PLATE COUNT; SHELF LIFE; STATISTICAL ANALYSIS; STORAGE TEMPERATURE; VACUUM; YEAST;

PERSEA AMERICANA;

EID: 0141817125     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(02)00151-2     Document Type: Article

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