Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art.
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Improvement of Biological Indicators by Uniformly Distributing Bacillus subtilis Spores in Monolayers To Evaluate Enhanced Spore Decontamination TechnologiesPresence of Trihalomethanes in ready-to-eat vegetables disinfected with chlorine.Evaluation of an attachment assay on lettuce leaves with temperature- and starvation-stressed Escherichia coli O157:H7 MB3885.Combined effect of ultrasound and essential oils to reduce Listeria monocytogenes on fresh produce.Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri.Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry
P2860
Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art.
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article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on June 2008
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Decontamination methods to pro ...... vegetables, state-of-the-art.
@en
Decontamination methods to pro ...... vegetables, state-of-the-art.
@nl
type
label
Decontamination methods to pro ...... vegetables, state-of-the-art.
@en
Decontamination methods to pro ...... vegetables, state-of-the-art.
@nl
prefLabel
Decontamination methods to pro ...... vegetables, state-of-the-art.
@en
Decontamination methods to pro ...... vegetables, state-of-the-art.
@nl
P2093
P2860
P1476
Decontamination methods to pro ...... vegetables, state-of-the-art.
@en
P2093
Frank Devlieghere
Johan Debevere
Peter Ragaert
Vicente M Gómez-López
P2860
P304
P356
10.1080/10408390701638878
P577
2008-06-01T00:00:00Z