Determination of ready-to-eat vegetable salad shelf-life

International Journal of Food Microbiology

Volumn 36, Issue 1, 1997, Pages 31-38

  García Gimeno, Rosa M ^a   Zurera Cosano, Gonzalo ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Lactic acid bacteria; Modelling; Psychrotrophic; Ready to use vegetables; Shelf life

Indexed keywords

CARBON DIOXIDE; OXYGEN;

ARTICLE; CARROT; FOOD SPOILAGE; FOOD STORAGE; LACTIC ACID BACTERIUM; LETTUCE; PH; PREDICTION; SHELF LIFE; TEMPERATURE; VEGETABLE;

BRASSICA; CANDIDA; CARBON DIOXIDE; COMPUTER SIMULATION; DAUCUS CAROTA; ENTEROBACTER; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LETTUCE; LINEAR MODELS; MODELS, BIOLOGICAL; OXYGEN; PREDICTIVE VALUE OF TESTS; TEMPERATURE; TIME FACTORS; VEGETABLES;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; LACTUCA;

EID: 0343742622     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(96)01238-X     Document Type: Article

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