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Listeria monocytogenes: an examination of food chain factors potentially contributing to antimicrobial resistance
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Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company
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Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut iceberg lettuce (Lactuca sativa var. capitata L.) after washing
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Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art
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The effect of the decontamination process on the microbial and nutritional quality of fresh-cut vegetables