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MICROFLORA OF FRESH CUT VEGETABLES STORED AT REFRIGERATED AND ABUSE TEMPERATURES
被引：0
作者：
GARG, N
CHUREY, JJ
SPLITTSTOESSER, DF
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
|
1993年
/
30卷
/
05期
关键词：
MICROFLORA;
FRESH CUT VEGETABLES;
STORAGE;
REFRIGERATED TEMPERATURE;
ABUSE TEMPERATURE;
SPINACH;
CAULIFLOWER;
CARROT;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The microflora of commercially packaged spinach, cauliflower and carrots was compared after storage for 7 days at 3.3 and 15-degrees-C. Storage at 15-degrees-C produced significantly high aerobic counts in spinach, cauliflower florets and carrot sticks. but not in cauliflower heads and whole carrot Psychrotrophic species made up a significant proportion of the microflora at both the temperatures. Little growth of coliform and lactic acid bacteria was observed at either temperature.
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页码：385 / 386
页数：2
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