ShareINCREASING THE SHELF LIFE OF PREPACKED VEGETABLES.
Author(s) : STRUGNELL C.
Type of article: Article
Summary
A PROBLEM ENCOUNTERED IN RETAILING PREPARED VEGETABLE PRODUCTS IS A SHORT SHELFLIFE. THE PAPER SHOWS THAT BY FOLLOWING A STRICT REGIME OF CHEMICAL DIPS AND TREATMENTS AN ACCEPTABLE SHELF LIFE CAN BE OBTAINED. CARROTS, CABBAGE, BROCCOLI, CAULIFLOWER, CELERY, LEEKS, PARSLEY AND TURNIP HAVE ALL BEEN TREATED SUCCESSFULLY.
Details
- Original title: INCREASING THE SHELF LIFE OF PREPACKED VEGETABLES.
- Record ID : 1989-1393
- Languages: English
- Source: Ir. J. Food Sci. Technol. - vol. 12 - n. 1-2
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Vegetables - Keywords: Turnip; Parsley; Celery; Carrot; Cabbage; Broccoli; Chemical treatment; Chilling; Leek; Vegetable; Packaging; Cauliflower
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- Date : 1983/08/07
- Languages : English
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- Formats : PDF
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- Source: Atti IVTPA - vol. 10
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- Date : 1987/08/24
- Languages : French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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- Author(s) : PIZZOCARO F., MONTEVERDI R.
- Date : 1985
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- Source: Rev. Ferment. Ind. aliment. - vol. 24 - n. 10
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- Date : 1988
- Languages : Romanian
- Source: Lucr. stiint. - 19; 99-107; 3 fig.; 3 tabl.; 6 ref.
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