title: Prolongation of the shelf-life of minimally processed vegetables by mild treatments.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Ghent University Coupure Links 653, BE-9000 Gent, Belgium.
authors.forename: V M
authors.initials: VM
authors.lastname: Gómez-López
authors.forename: P
authors.initials: P
authors.lastname: Ragaert
authors.forename: F
authors.initials: F
authors.lastname: Devliegher
authors.forename: J
authors.initials: J
authors.lastname: Debevere
mesh_terms: D001419:Bacteria / Q000254:growth & development*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D013997:Time Factors; D014675:Vegetables / Q000592:standards*