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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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Effect of Oxygen-Reducing Atmospheres on the Safety of Packaged Shelled Brazil Nuts during Storage

Vildes Maria Scussel1, Barbara Nantua Giordano, Vanessa Simao

  • 1Laboratory of Mycotoxicology and Food Contaminants, Department of Food Science and Technology, Center of Agricultural Sciences, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, Brazil.

International Journal of Analytical Chemistry
|July 16, 2011
PubMed

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