High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers

Postharvest Biology and Technology

Volumn 43, Issue 2, 2007, Pages 230-237

  Conesa, Andrés ^a   Artés Hernández, Francisco ^a   Geysen, Sabine ^b   Nicolaï, Bart ^b   Artés, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Bacteria; Food safety; Minimal processing; Quality attributes; Yeast and mould

Indexed keywords

BACTERIA (MICROORGANISMS); CAPSICUM; ENTEROBACTERIACEAE; REQUENA;

EID: 33846933447     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2006.08.016     Document Type: Article

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