Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.
- DOI
- 10.1016/j.fm.2005.04.009
- Published
- 2006 May
- Container
- Food microbiology
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.fm.2005.04.009,
title = {Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.},
author = {Allende A and McEvoy JL and Luo Y and Artes F and Wang CY},
year = {2006},
journal = {Food microbiology},
doi = {10.1016/j.fm.2005.04.009},
url = {https://doi.org/10.1016/j.fm.2005.04.009}
}RIS
TY - JOUR TI - Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce. AU - Allende A AU - McEvoy JL AU - Luo Y AU - Artes F AU - Wang CY PY - 2006 JO - Food microbiology DO - 10.1016/j.fm.2005.04.009 UR - https://doi.org/10.1016/j.fm.2005.04.009 ER -
APA
A, A., JL, M., Y, L., F, A., & CY, W. (2006). Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.. Food microbiology. https://doi.org/10.1016/j.fm.2005.04.009
Source records
- pubmed · retrieved 2026-09-26T20:03:14.113Z