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The paper summarizes information about the influence of low temperatures upon the agents deteriorating crop products, as well as upon the microorganisms which are risky for the health of those consumers who prefer to eat fresh vegetables and fruit. Along with the inhibitor or destructive effects of low temperatures, an important role is played by the observance of hygiene rules, the integrity of products, the environment conditions etc.
Details
- Original title: [In Romanian. / En roumain.]
- Record ID : 1999-2294
- Languages: Romanian
- Source: Hortinform - vol. 7 - n. 1-65
- Publication date: 1998/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Microbiological safety assurance applied to sma...
- Author(s) : MOSSEL D. A. A., JANSEN J. T., STRUIJK C. B.
- Date : 1999/06
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 10 - n. 3
View record
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Minimum and maximum temperatures for growth and...
- Author(s) : PALUMBO S. A., CALL J. E., SCHULTZ F. J., WILLIAMS A. C.
- Date : 1995/04
- Languages : English
- Source: Journal of Food Protection - vol. 58 - n. 4
View record
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Multicentre study of foods sold by street vendo...
- Author(s) : GARIN B., AÏDARA A., SPIEGEL A., et al.
- Date : 2002/01
- Languages : English
- Source: Journal of Food Protection - vol. 65 - n. 1
View record
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Hygiène et qualité : le risque zéro n'existe pas.
- Author(s) : COHEN-MAUREL E.
- Date : 1995/04
- Languages : French
- Source: Process - n. 1104
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Hygiène et sécurité alimentaire : des freins po...
- Date : 1994/03
- Languages : French
- Source: Process - n. 1092
View record