Chlorine dioxide for minimally processed produce preservation: a review

Trends in Food Science and Technology

Volumn 20, Issue 1, 2009, Pages 17-26

  Gómez López, Vicente M ^a   Rajkovic, Andreja ^b   Ragaert, Peter ^b   Smigic, Nada ^b   Devlieghere, Frank ^b  

^a FACULTAD DE CIENCIAS   (Venezuela)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; MICROBIOLOGY; MICROORGANISMS; PHYSIOLOGY;

ANTIMICROBIAL ACTIONS; CHLORINE DIOXIDES; LEGAL STATUSES; NUTRITIONAL QUALITIES; OXIDIZING AGENTS; SENSORY QUALITIES; SHELF LIVES; SPOILAGE MICRO ORGANISMS;

CHLORINE;

EID: 58149288256     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2008.09.005     Document Type: Review

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