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Effect of the precutting process on sanitizing treatments for reducing pathogens in vegetables
The effectiveness of sanitizing treatments was investigated on reducing pathogens inoculated in whole or cut fresh vegetables, including Brussels sprouts, carrots, cherry tomatoes, paprika, and lettuce. These products were inoculated with Escherichia coli O157:H7, Salmonella enterica serovar Typhimu...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049438/ https://ncbi.nlm.nih.gov/pubmed/30263575 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0073-7 |
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