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Effect of Sous Vide Heat Treatment and Packaging Methods on the Microbiological Quality of Red Peppers (Capsicum annuum L.).

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Title: Effect of Sous Vide Heat Treatment and Packaging Methods on the Microbiological Quality of Red Peppers (Capsicum annuum L.).
Authors: Hanus, Paweł1, phanus@ur.edu.pl, Jaworska, Grażyna1, gjaworska@ur.edu.pl, Kačániová, Miroslava2,3, miroslava.kacaniova@gmail.com, Szarek, Natalia4, nataliasz@dokt.ur.edu.pl, Pycia, Karolina1, kpycia@ur.edu.pl
Source: Applied Sciences (2076-3417); Feb2025, Vol. 15 Issue 3, p1303, 20p
Database: Applied Science & Technology Source
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ISSN:20763417
DOI:10.3390/app15031303