共 20 条
[1]
Moulds and yeasts in fresh and minimally processed vegetables,and sprouts. Tournas VH. International Journal of Food Microbiology . 2005
[2]
Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Non-acidified,Refrigerated Pickles. Laura D Reina,,Fred Breidt JR,Henry P.Fleming,Sophia Kathariou. Journal of Food Science . 2005
[3]
Detection of antimicrobial-producing lactic acid bacteria in cold–stored fresh-cut vegetables. R.Gomez,M.Munoz,B.de Ancos,M.P.Cano. Improving Postharvest Technologies of Fruits,Vegetables and Ornamentals(Amelioration des Technologies Apres Recolte des Fruits,Legumes et Plantes Ornementales . 2000
[4]
Effectiveness of chlorine and nisin-EDTA treatments of whole melons and fresh-cut pieces for reducing native microflora and extending shelf-life. Ukuku Do,Fett WF. Journal of Food Safety . 2002
[5]
Biological control of postharvest decays of apple can prevent growth of Escherichia coli O157:H7in apple wounds. Janisiewicz WJ,Conway WS,Leverentz B. Journal of food protection . 1999
[6]
Fresh-Cut Fruits. Elisabeth Garcia,Diane M Barrett. Processing fruits . 2005
[7]
Fresh-cut produce:tracks and trends. Edith H Garrett. Fresh-cut fruits and vegetables:science,technology,and market . 2002
[8]
Effect of nisin in combination with EDTA,sodium lactate,and potassiumsorbate for reducing Salmonella on whole and fresh-cut cantaloupet. Ukuku Do,Fett WF. Journal of food protection . 2004
[9]
Characterization of lactococci isolated from minimally processed fresh fruit and vegetables. Kelly WJ,Davey GP,Ward LJH. International Journal of Food Microbiology . 1998
[10]
Microbial enzymes associated with fresh-cut produce. Jianchi Chen. Fresh-cut fruits and vegetables:science,technology,and market . 2002