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机译:Potential of Ozonated Water at Different Temperatures to Improve Safety and Shelf-Life of Fresh Cut Lettuce
Ege Univ, Dept Food Engn, Fac Engn, TR-35100 Izmir, Turkey;
Katip Celebi Univ, Fac Tourism, Dept Gastron & Culinary Arts, Izmir, Turkey;
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;