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Subjects food processing quality Remove constraint food processing quality: food processing quality Subjects electrolytes Remove constraint electrolytes: electrolytes Year 2005 Remove constraint 2005: 2005

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1. Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions

Description:: Includes references
Author:: Kim, Hyun Jung , Feng, Hao , Toshkov, Stoyan A. , Fan, Xuetong
Subject:: onions , Allium fistulosum , Japanese bunching onions , fresh-cut foods , food preservation , food irradiation , gamma radiation , washing , hot water treatment , green onions , food packaging , food processing quality , electrolytes , sensory evaluation , food storage , cold storage , storage time , shelf life , color , texture , food spoilage , off odors , appearance (quality) , plate count , aerobes
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005