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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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Use of e-beam for shelf-life extension and sanitizing of marinated pork loin

I García-Márquez1, J A Ordóñez, M I Cambero

  • 1Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.

International Journal of Microbiology
|December 11, 2012
PubMed

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