Microbial quality and safety of fresh-cut broccoli with different sanitizers and contact times

Journal of Microbiology and Biotechnology

Volumn 20, Issue 2, 2010, Pages 363-369

  Das, Basanta Kumar ^a   Kim, Ji Gang ^a  

^a Rural Development Administration   (South Korea)

Author keywords

Chlorinated water; Contact time; Electrolyzed water; Ozonated water

Indexed keywords

CHLORINATED WATER; CHLORINE; ELECTROLYTE; ELECTROLYZED WATER; OZONATED WATER; OZONE; POLYETHYLENE; TAP WATER; UNCLASSIFIED DRUG; WATER;

AEROBIC BACTERIUM; ARTICLE; BROCCOLI; COLIFORM BACTERIUM; CONTROLLED STUDY; MICROBIAL GROWTH; PH; PLATE COUNT; STORAGE;

BRASSICA; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD PRESERVATION; FOOD PRESERVATIVES; OZONE; TIME FACTORS;

BRASSICA OLERACEA VAR. ITALICA;

EID: 77649214110     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.0907.07009     Document Type: Article

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