Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupe

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Fan, X ^a   Annous, B A ^a   Beaulieu, J C ^b   Sites, J E ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cantaloupe; Chlorine; Hot water; Microbial populations; Quality

Indexed keywords

CHLORINE; WATER;

ARTICLE; BACTERIAL COUNT; BACTERIUM; CANTALOUPE; DISINFECTION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; METHODOLOGY; MICROBIOLOGY; SAFETY; TIME;

BACTERIA; CHLORINE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CUCUMIS MELO; DISINFECTION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; HUMANS; TIME FACTORS; WATER;

CUCUMIS MELO;

EID: 41749110683     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00695.x     Document Type: Article

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