Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage

International Journal of Food Microbiology

Volumn 108, Issue 1, 2006, Pages 42-50

  Ragaert, P ^a   Devlieghere, F ^a   Loos, S ^a   Dewulf, J ^a   Van Langenhove, H ^a   Foubert, I ^a   Vanrolleghem, P A ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Microbiology; Physiology; Quality degradation; Storage; Strawberries

Indexed keywords

ACETIC ACID ETHYL ESTER;

ARTICLE; CELL PROLIFERATION; FOOD FREEZING; FOOD QUALITY; FOOD STORAGE; MICROBIAL ACTIVITY; SENSORY ANALYSIS; STRAWBERRY; YEAST CELL;

ACETATES; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FRAGARIA; ODORS; OXYGEN; TEMPERATURE; TIME FACTORS; YEASTS;

FRAGARIA X ANANASSA;

EID: 33645401502     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.10.017     Document Type: Article

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