Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at -2
In this study, fresh-cut cucumbers were subjected to near-freezing temperature storage at -2℃ (NF) for 12 d, and microbial population (aerobic bacteria and coliforms), physicochemical properties (weight loss, color, firmness, and pH), and O2 consumption were compared with samples stored at 5℃ (C). O...
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| Published in | FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 3; pp. 323 - 330 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | Japanese |
| Published |
The Japanese Society for Food Science and Technology
01.05.2024
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| Online Access | Get full text |
| ISSN | 1344-6606 |