Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps
- Author
- Sam Van Haute (UGent) , Mieke Uyttendaele (UGent) and Imca Sampers (UGent)
- Organization
- Project
-
- VEG-I-TRADE (Impact of climate change and globalisation on safety of fresh produce – governing a supply chain of uncompromised food sovereignty)
- Keywords
- Microbial quality, Sugar snap, Organic acid, Chlorine, Decontamination, Water disinfection, MINIMALLY PROCESSED VEGETABLES, ESCHERICHIA-COLI O157H7, LISTERIA-MONOCYTOGENES, ICEBERG LETTUCE, SENSORY QUALITY, HUMAN PATHOGENS, CUT LETTUCE, MICROBIOLOGICAL QUALITY, SALMONELLA-TYPHIMURIUM, COMMERCIAL SANITIZERS
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-4164465
- MLA
- Van Haute, Sam, et al. “Organic Acid Based Sanitizers and Free Chlorine to Improve the Microbial Quality and Shelf-Life of Sugar Snaps.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 167, no. 2, 2013, pp. 161–69, doi:10.1016/j.ijfoodmicro.2013.09.007.
- APA
- Van Haute, S., Uyttendaele, M., & Sampers, I. (2013). Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 167(2), 161–169. https://doi.org/10.1016/j.ijfoodmicro.2013.09.007
- Chicago author-date
- Van Haute, Sam, Mieke Uyttendaele, and Imca Sampers. 2013. “Organic Acid Based Sanitizers and Free Chlorine to Improve the Microbial Quality and Shelf-Life of Sugar Snaps.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 167 (2): 161–69. https://doi.org/10.1016/j.ijfoodmicro.2013.09.007.
- Chicago author-date (all authors)
- Van Haute, Sam, Mieke Uyttendaele, and Imca Sampers. 2013. “Organic Acid Based Sanitizers and Free Chlorine to Improve the Microbial Quality and Shelf-Life of Sugar Snaps.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 167 (2): 161–169. doi:10.1016/j.ijfoodmicro.2013.09.007.
- Vancouver
- 1.Van Haute S, Uyttendaele M, Sampers I. Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2013;167(2):161–9.
- IEEE
- [1]S. Van Haute, M. Uyttendaele, and I. Sampers, “Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 167, no. 2, pp. 161–169, 2013.
@article{4164465,
author = {{Van Haute, Sam and Uyttendaele, Mieke and Sampers, Imca}},
issn = {{0168-1605}},
journal = {{INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}},
keywords = {{Microbial quality,Sugar snap,Organic acid,Chlorine,Decontamination,Water disinfection,MINIMALLY PROCESSED VEGETABLES,ESCHERICHIA-COLI O157H7,LISTERIA-MONOCYTOGENES,ICEBERG LETTUCE,SENSORY QUALITY,HUMAN PATHOGENS,CUT LETTUCE,MICROBIOLOGICAL QUALITY,SALMONELLA-TYPHIMURIUM,COMMERCIAL SANITIZERS}},
language = {{eng}},
number = {{2}},
pages = {{161--169}},
title = {{Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps}},
url = {{http://doi.org/10.1016/j.ijfoodmicro.2013.09.007}},
volume = {{167}},
year = {{2013}},
}
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