Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli

Food Control

Volumn 47, Issue , 2015, Pages 312-317

  Martínez Hernández, Ginés Benito ^a   Navarro Rico, Javier ^a   Gómez, Perla A ^a   Otón, Mariano ^a   Artés, Francisco ^a   Artés Hernández, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Food safety; Minimally processed; Neutral electrolysed water; Peroxyacetic acid; Ultraviolet C light

Indexed keywords

EID: 84905460193     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.07.029     Document Type: Article

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