Possibility of using near infrared spectroscopy for evaluation of bacterial contamination in shredded cabbage

International Journal of Food Science and Technology

Volumn 43, Issue 1, 2008, Pages 160-165

  Suthiluk, Phunsiri ^a   Saranwong, Sirinnapa ^b   Kawano, Sumio ^b   Numthuam, Sonthaya ^a   Satake, Takaaki ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Food safety; Fresh cut vegetables; NIR; Non destructive; Total plate count

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA;

EID: 37549062210     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01416.x     Document Type: Article

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