title: Effect of decontamination treatments on the overall quality of fresh-cut carrots.
authors.affiliation: Department of Food Safety and Food Quality, Ghent University Coupure links 653, BE-9000 Gent, Belgium.
authors.forename: I
authors.initials: I
authors.lastname: Vandekinderen
authors.forename: J
authors.initials: J
authors.lastname: Van Camp
authors.forename: F
authors.initials: F
authors.lastname: Devlieghere
authors.forename: K
authors.initials: K
authors.lastname: Veramme
authors.forename: P
authors.initials: P
authors.lastname: Ragaert
authors.forename: B
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: 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
chemical_list: D017606:Chlorine Compounds; D004202:Disinfectants; D010087:Oxides; C025109:chlorine dioxide