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EFFECT OF COMBINED TREATMENTS ON MICROBIOLOGICAL AND ORGANOLEPTIC QUALITY OF FRESH READY-TO-USE VEGETABLES.

EFFETS DES TRAITEMENTS COMBINES SUR LES QUALITES MICROBIOLOGIQUES ET ORGANOLEPTIQUES DES VEGETAUX FRAIS PEU TRANSFORMES.

Author(s) : BOISSEAU P., JUNGAS C., LIBERT M. F.

Summary

THE SHELF-LIFE OF READY-TO-USE AND MINIMALLY-PROCESSED VEGETABLES IS LIMITED BY MICROBIOLOGICAL SPOILAGE AND FERMENTATION. THE INACTIVATION OF SPOILAGE MICROORGANISMS BY LOW DOSE IONIZATION COMBINED WITH COOLING TO SLOW DOWN MICROBIAL AND VEGETABLE METABOLISMS, EXTENDS THE SHELF-LIFE OF READY-TO-USE GRATED CARROTS.

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Pages: 1647-1651

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Details

  • Original title: EFFETS DES TRAITEMENTS COMBINES SUR LES QUALITES MICROBIOLOGIQUES ET ORGANOLEPTIQUES DES VEGETAUX FRAIS PEU TRANSFORMES.
  • Record ID : 1992-2271
  • Languages: French
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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