ShareImprovements in ready-to-use and precooked food technology.
Quatrième et cinquième gamme : la technologie s'affine.
Author(s) : TJOMB P.
Type of article: Article
Summary
Brief review of the results of research aimed at improving the quality of ready-to-use fruits and vegetables.
Details
- Original title: Quatrième et cinquième gamme : la technologie s'affine.
- Record ID : 1995-3581
- Languages: French
- Source: RIA (Paris) - n. 531
- Publication date: 1995
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Fruit;
Vegetables - Keywords: Prepared food; Treatment; Research; Quality; Ready to use; Vegetable; Fruit
-
Minimal processing of vegetables.
- Author(s) : AHVENAINEN R., HURME E.
- Date : 1994
- Languages : English
- Source: In: Minimal Process. Foods, Finl. TRC - 17-35; 19 ref.
View record
-
Physiology of lightly processed fruits and vege...
- Author(s) : BRECHT J. K.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
View record
-
Selection of cultivars for lightly processed fr...
- Author(s) : ROMIG W. R.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
View record
-
Edible coatings for whole and minimally process...
- Author(s) : NISPEROS M. O., BALDWIN E. A.
- Date : 1996/01
- Languages : English
- Source: Food Aust. - vol. 48 - n. 1
View record
-
Edible coatings for lightly processed fruits an...
- Author(s) : BALDWIN E. A., NISPEROS-CARRIEDO M. O., BAKER R. A.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
View record