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Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packaging

Postharvest Biology and Technology, no. 1 (2005): 37-46

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Chemicals containing SH-groups as sulfites and chlorine-based agents are commonly employed in the fresh-cut process of vegetables such as potatoes to prevent browning and to sanitize produce. However, there is a concern over the application of these compounds in fresh-cut commodities as they might affect human and environmental safety and...更多

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