Effect of decontamination treatments on the overall quality of fresh-cut carrots.
Vandekinderen
I
I
Department of Food Safety and Food Quality, Ghent University Coupure links 653, BE-9000 Gent, Belgium.
Van Camp
J
J
Devlieghere
F
F
Veramme
K
K
Ragaert
P
P
De Meulenaer
B
B
D001419:Bacteria / Q000254:growth & development*; D017606:Chlorine Compounds / Q000494:pharmacology; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D018552:Daucus carota / Q000382:microbiology* / Q000592:standards; D004202:Disinfectants / Q000494:pharmacology*; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006801:Humans; D010087:Oxides / Q000494:pharmacology; D011786:Quality Control; D013997:Time Factors
D017606:Chlorine Compounds; D004202:Disinfectants; D010087:Oxides; C025109:chlorine dioxide