Sensory, physicochemical and microbiological quality of irradiated minimally processed cauliflower-Reference-Cited by-同舟云学术

Sensory, physicochemical and microbiological quality of irradiated minimally processed cauliflower

Published:2005-08 Issue:6 Volume:73 Page:362-364
ISSN:0969-806X
Container-title:Radiation Physics and Chemistry
language:en
Short-container-title:Radiation Physics and Chemistry

Author:

Bib Nizakat,Khan Misal,Badshah Amal,Ashraf Chaudry Muhammad

Publisher

Elsevier BV

Subject

Radiation

Reference12 articles.

1. Anon, 1970. Microbiological specification and testing methods for irradiated foods. IAEA Technical Report Series No. 104, Vienna, Austria, pp. 28–30.

2. Official Methods of Analysis,1984

3. Modified atmosphere packaging of fresh “ready to use” grated carrots in polymeric films;Carlin;J. Food Sci.,1990

4. Irradiation treatment of minimally processed carrots for ensuring microbiological safety;Chaudry;J. Radiat. Phys. Chem.,2004

5. Collins, C.H., Lyne, P.M., 1976. Estimating bacterial numbers. Microbiological Methods, fourth ed., pp. 194–210.

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