Reduction of microbial load and sensory evaluation of minimally processed vegetables treated with chlorine dioxide and electrolysed water

Italian Journal of Food Science

Volumn 20, Issue 3, 2008, Pages 321-331

  Gomez Lopez V M ^a,b   Devlieghere, F ^a   Ragaert, P ^a   Chen, L ^a   Ryckeboer, J ^c   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

^b FACULTAD DE CIENCIAS   (Venezuela)

^c Ecodis nv   (Belgium)

Author keywords

Chlorine dioxide; Decontamination; Electrolysed oxidising water; Microbial quality; Minimally processed; Sensory quality

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; LACTUCA;

EID: 57149095294     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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