4.4 Article

Effect of Storage Temperature on the Microbial Composition of Ready-to-Use Vegetables

Related references

Note: Only part of the references are listed.
Article Biotechnology & Applied Microbiology

Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer

Vittorio Caponigro et al.

FOOD MICROBIOLOGY (2010)

Article Biotechnology & Applied Microbiology

The evaluation of the microbial safety of fresh ready-to-eat vegetables produced by different technologies in Italy

M. De Giusti et al.

JOURNAL OF APPLIED MICROBIOLOGY (2010)

Review Food Science & Technology

Modified atmosphere packaging of fresh produce: Current status and future needs

Sandhya

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments

M. Abadias et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Food Science & Technology

Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce

S Baur et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)

Article Food Science & Technology

Moulds and yeasts in fresh and minimally processed vegetables, and sprouts

VH Tournas

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)

Article Food Science & Technology

Effect of processing and storage conditions on the microbiological quality of minimally processed vegetables

PP Legnani et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2004)

Article Microbiology

Utility of internally transcribed 16S-23S rDNA spacer regions for the definition of Pseudomonas stutzeri genomovars and other Pseudomonas species

C Guasp et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2000)