| 000 | 01837 a2200481 4500 | ||
|---|---|---|---|
| 005 | 20250517180903.0 | ||
| 264 | 0 | _c20180820 | |
| 008 | 201808s 0 0 eng d | ||
| 022 | _a1532-1738 | ||
| 024 | 7 |
_a10.1177/1082013217735951 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aUtto, Weerawate | |
| 245 | 0 | 0 |
_aDelaying microbial proliferation in freshly peeled shallots by active packaging incorporating ethanol vapour-controlled release sachets and low storage temperature. _h[electronic resource] |
| 260 |
_bFood science and technology international = Ciencia y tecnologia de los alimentos internacional _cMar 2018 |
||
| 300 |
_a132-144 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article | ||
| 650 | 0 | 4 | _aCold Temperature |
| 650 | 0 | 4 |
_aCrops, Agricultural _xchemistry |
| 650 | 0 | 4 |
_aEthanol _xchemistry |
| 650 | 0 | 4 |
_aFast Foods _xmicrobiology |
| 650 | 0 | 4 | _aFood Packaging |
| 650 | 0 | 4 | _aFood Preservation |
| 650 | 0 | 4 | _aFood Quality |
| 650 | 0 | 4 | _aFood Storage |
| 650 | 0 | 4 |
_aFungi _xgrowth & development |
| 650 | 0 | 4 |
_aGram-Negative Bacteria _xgrowth & development |
| 650 | 0 | 4 |
_aGram-Positive Bacteria _xgrowth & development |
| 650 | 0 | 4 | _aHardness |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aMaillard Reaction |
| 650 | 0 | 4 |
_aPlant Roots _xchemistry |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 |
_aShallots _xchemistry |
| 650 | 0 | 4 | _aThailand |
| 650 | 0 | 4 | _aVolatilization |
| 650 | 0 | 4 |
_aYeasts _xgrowth & development |
| 700 | 1 | _aPreutikul, Rittirong | |
| 700 | 1 | _aMalila, Patcharee | |
| 700 | 1 | _aNoomhorm, Athapol | |
| 700 | 1 | _aBronlund, John E | |
| 773 | 0 |
_tFood science and technology international = Ciencia y tecnologia de los alimentos internacional _gvol. 24 _gno. 2 _gp. 132-144 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1177/1082013217735951 _zAvailable from publisher's website |
| 999 |
_c27673784 _d27673784 |
||