Microbiological and visual quality of fresh-cut cabbage as affected by packaging treatments

Food Science and Biotechnology

Volumn 20, Issue 1, 2011, Pages 229-235

  Lee, Hyun Hee ^a   Hong, Seok In ^a   Kim, Dongman ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Fresh cut vegetable; Microbiological safety; Modified atmosphere packaging; Superatmospheric oxygen; Vacuum packaging

Indexed keywords

BACTERIA; CARBON DIOXIDE; MODIFIED ATMOSPHERE PACKAGING; OXYGEN; SPOILAGE; VEGETABLES;

BARRIER FILMS; FRESH-CUT; MICROBIAL INHIBITION; MICROBIAL SAFETY; MICROBIOLOGICAL SAFETY; VACUUM PACKAGING; VIABLE CELLS; VISUAL QUALITIES;

GAS PERMEABLE MEMBRANES;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA;

EID: 79959700571     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0031-8     Document Type: Article

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