Effect of High-Pressure Post-Packaging Pasteurization on Microbiological Quality of Ready-to-Use Vegetables

Journal of Food Processing and Preservation

Volumn 38, Issue 1, 2014, Pages 406-412

  Jung, Lae Seung ^a   Lee, Seung Hwan ^b   Kim, Sungkyun ^b   Cho, Youngjae ^a   Ahn, Juhee ^a  

^a Kangwon National University   (South Korea)

^b CJ Corporation   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

HIGH PRESSURE EFFECTS; PASTEURIZATION; PATHOGENS; VEGETABLES;

DETECTION LIMITS; FOOD-BORNE PATHOGENS; HIGH-PRESSURE PROCESSING; LISTERIA MONOCYTOGENES; MICROBIOLOGICAL QUALITY; MICROBIOLOGICAL SAFETY; PRESSURE HOLDING; READY-TO-USE VEGETABLES;

FOOD SAFETY;

BASIDIOMYCOTA; CUCUMIS SATIVUS; DAUCUS CAROTA; LISTERIA MONOCYTOGENES; PLATYCODON GRANDIFLORUM; PLATYCODON GRANDIFLORUS; PTERIDIUM AQUILINUM; RAPHANUS SATIVUS; SALMONELLA TYPHIMURIUM; SPINACIA OLERACEA;

EID: 84897957050     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00788.x     Document Type: Article

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