ShareMicrobiology of fresh-cut produce.
Author(s) : HEARD G. M.
Type of excerpt: Book chapter
Summary
This document includes the following chapters: microbiology of fresh-cut produce; origins, contamination; factors affecting the growth of microorganisms; handling practices on the farm; processing and packaging; retailing; microbial spoilage; specific actions of various pathogenic and non-pathogenic microorganisms; detection of pathogens; biocontrol.
Details
- Original title: Microbiology of fresh-cut produce.
- Record ID : 2003-2844
- Languages: English
- Source: Fresh-cut fruits and vegetables: science, technology and market.
- Publication date: 2002
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Fruit;
Vegetables - Keywords: Microorganism; Treatment; Deterioration; Fresh produce; Pathogen; Handling; Vegetable; Development; Detection; Fruit
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Future economic and marketing considerations.
- Author(s) : POMPELLI G.
- Date : 2002
- Languages : English
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Microbial enzymes associated with fresh-cut pro...
- Author(s) : CHEN J.
- Date : 2002
- Languages : English
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Fresh-cut produce: tracks and trends.
- Author(s) : GARRETT E. H.
- Date : 2002
- Languages : English
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Flavour and aroma of fresh-cut fruits and veget...
- Author(s) : BEAULIEU J. C., BALDWIN E. A.
- Date : 2002
- Languages : English
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Physiology of fresh-cut fruits and vegetables.
- Author(s) : TOIVONEN P. M. A., DEELL J. R.
- Date : 2002
- Languages : English
View record