Potential of ozonated water at different temperatures to improve safety and shelf-life of fresh cut lettuce

Şengün İ. , Kendirci P.

Ozone-Science & Engineering, vol.40, pp.216-227, 2018 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 40
  • Publication Date: 2018
  • Doi Number: 10.1080/01919512.2017.1416284
  • Title of Journal : Ozone-Science & Engineering
  • Page Numbers: pp.216-227
  • Keywords: Ozone, Temperature Effects, Submerging, Fresh Produce, Safety, Quality, Shelf-Life, ACIDIC ELECTROLYZED WATER, NONTHERMAL TREATMENTS, MICROBIAL REDUCTION, ULTRAVIOLET-LIGHT, STORAGE QUALITY, ICEBERG LETTUCE, SENSORY QUALITY, CAPSICUM-ANNUUM, AQUEOUS OZONE, MICROORGANISMS