USE OF MALIC ACID AND OTHER QUALITY STABILIZING COMPOUNDS TO ASSURE THE SAFETY OF FRESH-CUT “FUJI” APPLES BY INACTIVATION OFLISTERIA MONOCYTOGENES,SALMONELLAENTERITIDIS ANDESCHERICHIA COLIO157:H7

Published 2009 View Full Article

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Keywords

Journal

JOURNAL OF FOOD SAFETY

Volume 29, Issue 2, Pages 236-252

Publisher

Wiley

Online

2009-04-20

DOI

10.1111/j.1745-4565.2009.00153.x

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