Effect of the precutting process on sanitizing treatments for reducing pathogens in vegetables.

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作者： Jin-Ha,Hwang ^[1] ; Jae-Hyun,Yoon ^[1] ; Young-Min,Bae ^[1] ; Mi-Ran,Choi ^[1] ; Sun-Young,Lee ^[1] ; Ki-Hwan,Park ^[2]

作者单位： 1Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi, 17546 Korea. ^[1] 2Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi, 17546 Korea. ^[2]

关键词 effectiveness fresh vegetable pathogen pre-cutting sanitizing treatment

DOI 10.1007/s10068-017-0073-7

PMID 30263575

发布时间 2020-10-01

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Food science and biotechnology

2017年26卷2期

531-536页

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Effect of the precutting process on sanitizing treatments for reducing pathogens in vegetables.

Food science and biotechnology

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Food science and biotechnology

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Effect of the precutting process on sanitizing treatments for reducing pathogens in vegetables.

Food science and biotechnology

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Food science and biotechnology

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