Effects of mild heat treatment on microbial growth and product quality of packaged fresh-cut table grapes

Journal of Food Science

Volumn 72, Issue 8, 2007, Pages

  Kou, L ^a,b   Luo, Y ^b   Wu, D ^a   Liu, X ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Hot water treatment; Microbial growth; Packaging; Quality; Table grapes

Indexed keywords

CHLORINE DERIVATIVE;

ARTICLE; BACTERIUM; DISINFECTION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GRAPE; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; METHODOLOGY; MICROBIOLOGY; PIGMENTATION; SAFETY; TASTE; TIME;

BACTERIA; CHLORINE COMPOUNDS; CONSUMER PRODUCT SAFETY; DISINFECTION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HEAT; HUMANS; PIGMENTATION; TASTE; TIME FACTORS; VITIS;

VITACEAE;

EID: 35348871472     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00503.x     Document Type: Article

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