View in EDS HTML Full Text PDF Full Text

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

Saved in:
Bibliographic Details
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
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 182988655
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Effect of Sous Vide Heat Treatment and Packaging Methods on the Microbiological Quality of Red Peppers (Capsicum annuum L.).
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AU" term="%22Hanus%2C+Paweł%22">Hanus, Paweł</searchLink><relatesTo>1</relatesTo>, <i>phanus@ur.edu.pl</i><br /><searchLink fieldCode="AU" term="%22Jaworska%2C+Grażyna%22">Jaworska, Grażyna</searchLink><relatesTo>1</relatesTo>, <i>gjaworska@ur.edu.pl</i><br /><searchLink fieldCode="AU" term="%22Kačániová%2C+Miroslava%22">Kačániová, Miroslava</searchLink><relatesTo>2,3</relatesTo>, <i>miroslava.kacaniova@gmail.com</i><br /><searchLink fieldCode="AU" term="%22Szarek%2C+Natalia%22">Szarek, Natalia</searchLink><relatesTo>4</relatesTo>, <i>nataliasz@dokt.ur.edu.pl</i><br /><searchLink fieldCode="AU" term="%22Pycia%2C+Karolina%22">Pycia, Karolina</searchLink><relatesTo>1</relatesTo>, <i>kpycia@ur.edu.pl</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Applied+Sciences+%282076-3417%29%22">Applied Sciences (2076-3417)</searchLink>; Feb2025, Vol. 15 Issue 3, p1303, 20p
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=182988655
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.3390/app15031303
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 20
        StartPage: 1303
    Titles:
      – TitleFull: Effect of Sous Vide Heat Treatment and Packaging Methods on the Microbiological Quality of Red Peppers (Capsicum annuum L.).
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Hanus, Paweł
      – PersonEntity:
          Name:
            NameFull: Jaworska, Grażyna
      – PersonEntity:
          Name:
            NameFull: Kačániová, Miroslava
      – PersonEntity:
          Name:
            NameFull: Szarek, Natalia
      – PersonEntity:
          Name:
            NameFull: Pycia, Karolina
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 02
              Text: Feb2025
              Type: published
              Y: 2025
          Identifiers:
            – Type: issn-print
              Value: 20763417
          Numbering:
            – Type: volume
              Value: 15
            – Type: issue
              Value: 3
          Titles:
            – TitleFull: Applied Sciences (2076-3417)
              Type: main
ResultId 1