Search Results - "Pentima, J.H. di"

Survival of Salmonella hadar after washing disinfection of minimally processed spinach by Pirovani, M.E., Güemes, D.R., Di Pentima, J.H., Tessi, M.A.

“…Washing disinfection with chlorine is widely used to reduce the initial microbiological load during the preparation of minimally processed vegetables. The…”
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Biogenesis of Off-Odor in Broccoli Storage under Low-Oxygen Atmosphere by Di Pentima, Jorge H, Rios, Jose J, Clemente, Alfonso, Olias, Jose M

“…Broccoli was stored for 10 days at 0 degrees C under modified atmosphere containing the following initial percentages of O2/CO2: (A) 1.1%/3%; (B) 18%/11%…”
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Survival and growth of Salmonella hadar on minimally processed cabbage as influenced by storage abuse conditions by Piagentini, A.M. (Universidad Nacional del Litoral, Santa, Fe, Argentina.), Pirovani, M.E, Guemes, D.R, Pentima, J.H. di, Tessi, M.A

“…Shredded, washed and centrifuged cabbage was packaged in monooriented polypropylene (OPP) bags, inoculated with Salmonella hadar and stored 10 days at 4…”
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