USE OF CHLORINE DIOXIDE FOR CONTROLLING MICROORGANISMS DURING THE HANDLING AND STORAGE OF FRESH CUCUMBERS

被引：47

作者：

COSTILOW, RN ^{[1
]}

UEBERSAX, MA ^{[1
]}

WARD, PJ ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12431.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：396 / 401

页数：6

共 16 条

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[5] INFLUENCE OF TEMPERATURE AND HUMIDITY ON MICROBIAL, ENZYMATIC, AND PHYSICAL CHANGES OF STORED, PICKLING CUCUMBERS [J].

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HOOD, CE ;

ANDERSON, TE .

APPLIED MICROBIOLOGY, 1973, 26 (06) :943-950

[6] INFLUENCE OF GAMMA RADIATION ON MICROFLORA OF CUCUMBER FRUIT AND BLOSSOMS [J].

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BELL, TA .

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[7]

JORDAN RW, 1980, WATER SEWAGE WOR OCT

[8]

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[9]

LILLARD HS, 1979, J FOOD SCI, V44, P1595

[10]

RAUH JS, 1979, CHLORINE DIOXIDE USE

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