Share

EFFECT OF PACKAGING ON THE PRESERVATION OF READY-TO-SERVE VEGETABLES.

INFLUENCE DU CONDITIONNEMENT SUR LA CONSERVATION DES LEGUMES 4E GAMME.

Author(s) : PICOCHE B., DENIS C.

Type of article: Article

Summary

THE INCIDENCE OF PACKAGING (ATMOSPHERE AND MATERIAL) ON PRESERVATION AT 281 K (8 DEG C) OF READY-TO-SERVE PRODUCTS IS STUDIED FOR TWO VEGETABLES, GRATED CARROTS AND THE PRECUT ENDIVES. MICROBIOLOGICAL AND ORGANOLEPTIC ASPECTS ARE TAKEN INTO ACCOUNT. AIR PACKAGING APPEARS PREFERABLE FOR BOTH TYPES OF PRODUCT, BUT THE NATURE OF THE MATERIAL VARIES ACCORDING TO VEGETABLE SUSCEPTIBILITY TOWARDS MICROBIOLOGICAL AND PHYSIOLOGICAL ALTERATIONS.

Details

  • Original title: INFLUENCE DU CONDITIONNEMENT SUR LA CONSERVATION DES LEGUMES 4E GAMME.
  • Record ID : 1989-1603
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 105 - n. 10
  • Publication date: 1988/10
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing