Effect of processing and storage conditions on the microbiological quality of minimally processed vegetables

International Journal of Food Science and Technology

Volumn 39, Issue 10, 2004, Pages 1061-1068

  Legnani, Pier P ^a   Leoni, Erica ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Critical control points; Food processing control; Microbiological safety; Minimal processing vegetables

Indexed keywords

CRITICAL CONTROL POINTS; FOOD-PROCESSING CONTROL; MICROBIOLOGICAL SAFETY; MINIMAL PROCESSING VEGETABLES;

BACTERIA; CONTAMINATION; DISINFECTANTS; ESCHERICHIA COLI; FOOD PRODUCTS; FOOD STORAGE; HEAT TREATMENT; MICROBIOLOGY; PH EFFECTS; PLASTIC FILMS;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 10844254661     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00891.x     Document Type: Article

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