ShareFreshness in convenience fruit and vegetables.
Author(s) : JOBLING J. J., RICHARDSON K. C., PATTERSON B. D.
Type of article: Article
Summary
Significant improvements could be made by combinations of the following elastic variables: cut surface area of the product reduced; time between processing and sale reduced; genetic improvement of the produce to be processed; improved temperature control, especially for produce kept best near 0 deg C.
Details
- Original title: Freshness in convenience fruit and vegetables.
- Record ID : 1999-2336
- Languages: English
- Source: Food Aust. - vol. 50 - n. 9
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit;
Vegetables - Keywords: Safety; Recommendation; Fresh produce; Ready to use; Vegetable; Hygiene; Fruit
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