Biblioteca Digital de VanguardiaHydrogen peroxide on fresh cut snap bean pathogens control and enzymatic browning
The objective of this study was to evaluate the efficacy of sanitization with hydrogen peroxide in reducing the enzymatic browning and pathogens of fresh cut snap bean. Fresh cut snap beans were inoculated by immersion in an Escherichia coli and Salmonella enteritidis contaminant solution Then, the...
| Autores principales: | , , , , |
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| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Portugués |
| Publicado: |
Federal University of Piauí
2017
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| Materias: | |
| Acceso en línea: | https://comunicatascientiae.com.br/comunicata/article/view/1429 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77807 |