Delicatessen salads and chilled prepared fruit and vegetable products
- 1 January 1994
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 44 references indexed in Scilit:
- Effects of controlled atmospheres on microbial spoilage, electrolyte leakage and sugar content of fresh ‘ready‐to‐use’ grated carrotsInternational Journal of Food Science & Technology, 1990
- Involvement of pseudomonads in deterioration or ‘ready‐to‐use’ saladsInternational Journal of Food Science & Technology, 1989
- A note on the microbiology of retail packs of prepared salad vegetablesJournal of Applied Bacteriology, 1987
- Some effects of modified‐atmosphere packaging and vacuum packaging in combination with antioxidants on quality and storage life of chilled potato stripsInternational Journal of Food Science & Technology, 1987
- Near infrared reflectance analysis of oil concentration in an emulsion: A study of oil and water migrations in a mayonnaise-based saladJournal of the Science of Food and Agriculture, 1986
- The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts in coleslawJournal of Applied Bacteriology, 1983
- The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levelsJournal of Applied Bacteriology, 1983
- EFFECT OF ACID DIP ON THE SHELF LIFE OF COLESLAWJournal of Food Science, 1980
- A MICROBIOLOGICAL PROFILE OF COMMERCIALLY PREPARED SALADSJournal of Food Science, 1976
- The survival of pathogenic bacteria in, and the microbial spoilage of, salads, containing meat, fish and vegetablesInternational Journal of Food Science & Technology, 1968