Effect of gaseous ozone on microbial inactivation and sensory of flaked red peppers
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01722.x/fullpdf
Reference27 articles.
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2. Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios;Akbas;Journal of the Science of Food and Agriculture,2006
3. The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions;Al-Haddad;Food Control,2005
4. A microbial investigation of selected spices, herbs and additives in South Africa;Baxter;Journal of Food Science,1982
5. Sensitivity of three selected bacterial species to ozone;Broadwater;Applied Microbiology,1973
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