Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables

By P. Ragaert, F. Devlieghere, J. Debevere. 2007

295 citations recorded by the source corpus.

Subfields: Biotechnology, Plant Science

View Paper: https://www.semanticscholar.org/paper/b314e1592dcce19efa29b4595ecf120bbb337f29

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. I. Viñas
2. J. Usall
3. M. Abadias
4. M. Anguera
5. C. Solsona

Citations in the corpus

• Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. (2008, background): “are often present in high numbers in minimally-processed vegetables (Nguyen-the and Carlin, 1994; Ragaert et al., 2007).”