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National Agricultural Library
U.S. Department of Agriculture
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  4. Quality and Safety of Fresh-cut Vegetables and Fruits

Quality and Safety of Fresh-cut Vegetables and Fruits

Objective

(1) 2. Develop new strategies to improve and maintain inherent fresh-cut product quality and nutrition. (2) 5. Development and validation of novel diagnostic methods to determine presence of human pathogens and chemical hazards associated with fresh and fresh-cut products.

Investigators
Feng, H
Institution
University of Illinois
Start date
2017
End date
2022
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
ILLU-698-397
Accession number
1014606
Categories
Chemical Contaminants
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