Evaluation of chemical and physical (high-pressure and temperature) treatments to improve the safety of minimally processed mung bean sprouts during refrigerated storage.
about
Inactivation of Escherichia coli O157:H7 on radish seeds by sequential treatments with chlorine dioxide, drying, and dry heat without loss of seed viability.Elimination of Escherichia coli O157:H7 from Alfalfa seeds through a combination of high hydrostatic pressure and mild heat.Reduction of Escherichia coli O157:H7 on radish seeds by sequential application of aqueous chlorine dioxide and dry-heat treatment.Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages
P2860
Evaluation of chemical and physical (high-pressure and temperature) treatments to improve the safety of minimally processed mung bean sprouts during refrigerated storage.
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年学术文章
@wuu
2006年学术文章
@zh-cn
2006年学术文章
@zh-hans
2006年学术文章
@zh-my
2006年学术文章
@zh-sg
2006年學術文章
@yue
2006年學術文章
@zh
2006年學術文章
@zh-hant
name
Evaluation of chemical and phy ...... s during refrigerated storage.
@en
Evaluation of chemical and physical
@nl
type
label
Evaluation of chemical and phy ...... s during refrigerated storage.
@en
Evaluation of chemical and physical
@nl
prefLabel
Evaluation of chemical and phy ...... s during refrigerated storage.
@en
Evaluation of chemical and physical
@nl
P2093
P2860
P1476
Evaluation of chemical and phy ...... s during refrigerated storage.
@en
P2093
Begoña De Ancos
Concepción Sánchez-Moreno
M Pilar Cano
Marina Muñoz
P2860
P304
P356
10.4315/0362-028X-69.10.2395
P577
2006-10-01T00:00:00Z