Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce

Journal of the Science of Food and Agriculture

Volumn 87, Issue 14, 2007, Pages 2609-2616

  Akbas, Meltem Yesilcimen ^a   Ölmez, Hülya ^b  

^a GEBZE TECHNICAL UNIVERSITY   (Turkey)

^b MATERIALS INSTITUTE   (Turkey)

Author keywords

Chlorine; Fresh cut; Lettuce; Organic acids; Ozone

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTUCA;

EID: 35648947325     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3016     Document Type: Article

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