The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries.

The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries.

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Bibliographic Details
Main Authors: BEZERRA, V. S., WALTER, E. H. M., FREITAS-SILVA, O., GOMES, I. A., DAMASCENO, L. F., ALCANTARA, I., CABRAL, L. M. C.
Other Authors: VALERIA SALDANHA BEZERRA, CPAF-AP; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; OTNIEL FREITAS SILVA, CTAA; Izabela Alves Gomes, UNIRIO; LEANDRO FERNANDES DAMASCENO, CPAF-AP; IVAN ALCANTARA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA.
Format: Separatas biblioteca
Language:English
eng
Published: 2017-02-03
Subjects:Thermal processing, Contamination., Euterpe Oleracea., blanching, ozonation.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1062643
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