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Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots
- Durango, A.M., Soares, N.F.F., Andrade, N.J.
- Food control 2006 v.17 no.5 pp. 336-341
- fresh-cut foods, carrots, food packaging, packaging materials, coatings, edible films, antibacterial properties, chitosan, yams, starch, glycerol, food storage, storage temperature, storage time, shelf life, food contamination, food spoilage, food pathogens, Staphylococcus aureus, Escherichia coli, aerobes, yeasts, molds (fungi), psychrotrophic bacteria, food preservation