Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art

Critical Reviews in Food Science and Nutrition

Volumn 48, Issue 6, 2008, Pages 487-495

  Gómez López, Vicente M ^a,b   Ragaert, Peter ^a   Debevere, Johan ^a   Devlieghere, Frank ^a  

^a GHENT UNIVERSITY   (Belgium)

^b FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Biofilms; Growth rate; Internalization; Preservation; Ready to eat; Sanitizers

Indexed keywords

ARTICLE; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; MICROBIOLOGY; TIME; VEGETABLE; WASTE MANAGEMENT;

DECONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; TIME FACTORS; VEGETABLES;

MOROCCAN PEPPER VIRUS;

EID: 45849119439     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390701638878     Document Type: Article

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