Effect of y-radiation on chives safety and quality

International Journal of Food Science and Technology

Volumn 47, Issue 11, 2012, Pages 2436-2443

  Junqueira Gonçalves, Maria Paula ^a   Zuñiga, Gustavo E ^a   Zárate, Herman ^b   Arcos, Karina ^a   Ganga, Angélica ^a   Miltz, Joseph ^c  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b Chilean Nuclear Energy Commission   (Chile)

^c TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Food quality; Food safety; Irradiation; Sensory analyses; Shelf life; Vegetables

Indexed keywords

E. COLI; FOOD QUALITY; GUAIACOL PEROXIDASE; IRRADIATED SAMPLES; IRRADIATION LEVELS; MESOPHILIC; SENSORY ANALYSIS; SHELF LIFE; STORAGE TIME; SUPEROXIDE DISMUTASES; TOTAL COUNTS; VITAMIN C;

ESCHERICHIA COLI; FOOD SAFETY; IRRADIATION; MOLDS; OXYGEN; RADIATION; VEGETABLES; VITAMINS; YEAST;

QUALITY CONTROL;

ALLIUM SCHOENOPRASUM; ESCHERICHIA COLI; SALMONELLA;

EID: 84867982880     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03120.x     Document Type: Article

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