Utto, Weerawate <br/><br/>
Delaying microbial proliferation in freshly peeled shallots by active packaging incorporating ethanol vapour-controlled release sachets and low storage temperature.  [electronic resource] 

 -  Food science and technology international = Ciencia y tecnologia de los alimentos internacional  Mar 2018 
 - 132-144 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1532-1738 
<br/><br/><label>Standard No.: </label>10.1177/1082013217735951  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cold Temperature<br/>Crops, Agricultural--chemistry<br/>Ethanol--chemistry<br/>Fast Foods--microbiology<br/>Food Packaging<br/>Food Preservation<br/>Food Quality<br/>Food Storage<br/>Fungi--growth & development<br/>Gram-Negative Bacteria--growth & development<br/>Gram-Positive Bacteria--growth & development<br/>Hardness<br/>Humans<br/>Maillard Reaction<br/>Plant Roots--chemistry<br/>Refrigeration<br/>Shallots--chemistry<br/>Thailand<br/>Volatilization<br/>Yeasts--growth & development