Prolongation of the shelf-life of minimally processed vegetables by mild treatments

Commun Agric Appl Biol Sci. 2006;71(1):155-8.

Authors

V M Gómez-López¹, P Ragaert, F Devliegher, J Debevere

Affiliation

¹ Laboratory of Food Microbiology and Food Preservation, Ghent University Coupure Links 653, BE-9000 Gent, Belgium.

PMID: 17191496

No abstract available

MeSH terms

Bacteria / growth & development*
Colony Count, Microbial
Consumer Product Safety*
Food Contamination / analysis
Food Contamination / prevention & control
Food Handling / methods*
Food Microbiology
Food Packaging / methods*
Food Preservation / methods*
Humans
Time Factors
Vegetables / standards*