Evaluation of microbial quality and yeast diversity in fresh-cut apple

Food Microbiology

Volumn 51, Issue , 2015, Pages 179-185

  Graça, Ana ^a   Santo, David ^a   Esteves, Eduardo ^a   Nunes, Carla ^a   Abadias, Maribel ^b   Quintas, Célia ^a  

^a UNIVERSITY OF ALGARVE   (Portugal)

^b IRTA   (Spain)

Author keywords

Coliforms; Fresh cut apple; Microbial quality; Spoilage; Staphylococci; Yeasts

Indexed keywords

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA SAKE; CYSTOFILOBASIDIUM INFIRMOMINIATUM; ESCHERICHIA COLI; FUNGI; HANSENIASPORA; LISTERIA; MALUS X DOMESTICA; METSCHNIKOWIA PULCHERRIMA; PICHIA FERMENTANS; SALMONELLA; STAPHYLOCOCCUS;

BACTERIAL COUNT; BACTERIUM; CLASSIFICATION; ENTEROBACTERIACEAE; EVALUATION STUDY; FOOD CONTROL; FOOD SAFETY; FUNGUS; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MALUS; MICROBIOLOGY; PORTUGAL; RAW FOOD; SACCHAROMYCES CEREVISIAE; STANDARDS; STAPHYLOCOCCUS;

BACTERIA; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FOOD MICROBIOLOGY; FOOD SAFETY; FUNGI; MALUS; PORTUGAL; RAW FOODS; SACCHAROMYCES CEREVISIAE; STAPHYLOCOCCUS;

EID: 84934925149     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.06.003     Document Type: Article

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