Monitoring the sensorial and microbiological quality of pasteurized white asparagus at different storage temperatures
- 26 April 2006
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 86 (8), 1281-1288
- https://doi.org/10.1002/jsfa.2489
Abstract
No abstract availableKeywords
This publication has 32 references indexed in Scilit:
- Growth modelling of Listeria monocytogenes in packaged fresh green asparagusFood Microbiology, 2000
- Initial numbers, serovars and phagevars of Listeria monocytogenes isolated in prepared foods in the city of Barcelona (Spain)International Journal of Food Microbiology, 1998
- Listeria monocytogenes: incidence on vegetablesFood Control, 1996
- Causes of Decay of Fresh‐cut CeleryJournal of Food Science, 1996
- A dynamic approach to predicting bacterial growth in foodInternational Journal of Food Microbiology, 1994
- The microbiology of minimally processed fresh fruits and vegetablesCritical Reviews in Food Science and Nutrition, 1994
- Response of enteric luminous bacteria to environmental conditions in the gut of the fishJournal of Applied Bacteriology, 1989
- Epidemic Listeriosis — Evidence for Transmission by FoodNew England Journal of Medicine, 1983
- Food Poisoning Due to Clostridium perfringens in the United StatesThe Journal of Infectious Diseases, 1983
- CHLOROPHYLL DEGRADATION DURING CONTROLLED‐ATMOSPHERE STORAGE OF ASPARAGUSJournal of Food Science, 1971