Moreira, María del R <br/><br/>
Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli (Brassica oleracea L.).  [electronic resource] 

 -  Journal of food science  Aug 2011 
 - M367-74 p.  digital 
<br/><br/> Publication Type: Comparative Study; Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2011.02210.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Brassica--chemistry<br/>Carboxymethylcellulose Sodium--chemistry<br/>Chemical Phenomena<br/>Chitosan--chemistry<br/>Food Packaging<br/>Food Preservation--methods<br/>Fungi--growth & development<br/>Gram-Negative Bacteria--growth & development<br/>Gram-Positive Bacteria--growth & development<br/>Hot Temperature<br/>Humans<br/>Microbial Viability<br/>Models, Biological<br/>Pigmentation<br/>Plant Components, Aerial--chemistry<br/>Quality Control<br/>Refrigeration<br/>Sensation<br/>Surface Properties<br/>Time Factors