Safety of Ready-to-Eat Watercress Using Environmentally Friendly Sanitization Methods

Journal of Food Quality

Volumn 36, Issue 1, 2013, Pages 66-76

  Hinojosa, Andrea ^a   Silveira, Ana Cecilia ^b   Ospina, Monica ^a   Char, Cielo ^a   Sáenz, Carmen ^a   Escalona, Víctor H ^a  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR PARAMETER; ENTEROBACTERIACEAE; ENVIRONMENTALLY-FRIENDLY; FRESH-CUT; GAS COMPOSITIONS; LOW COSTS; MESOPHILIC; MICROBIAL GROWTH; MICROBIOLOGICAL GROWTH; OVERALL QUALITY; POLYPHENOL CONTENT; READY-TO-EAT; REFRIGERATED STORAGES; RESPIRATION RATE; SANITIZATION; SENSORY QUALITIES; SHELF LIFE; SODIUM HYPOCHLORITES; WASHING SYSTEMS;

CARBON DIOXIDE; CHLORINE; CITRIC ACID; HYDROGEN PEROXIDE; HYDROMETALLURGY; MODIFIED ATMOSPHERE PACKAGING; VEGETABLES;

WASHING;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; NASTURTIUM OFFICINALE;

EID: 84873244212     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12016     Document Type: Article

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