Hydrogen peroxide and calcium chloride added to irrigation water as a strategy to reduce bacterial populations and improve quality of fresh mushrooms

Journal of Food Science

Volumn 70, Issue 6, 2005, Pages m273-m278

  Chikthimmah, Naveen ^a   Laborde, Luke F ^a   Beelman, Robert B ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Bacteria; Calcium chloride; Fresh mushrooms; Hydrogen peroxide; Spoilage

Indexed keywords

BASIDIOMYCOTA;

EID: 23744447224     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb11446.x     Document Type: Article

References (22)

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