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Microflora of blanched minimally processed fresh vegetables as components of commercial chilled ready-to-use meals.

Author(s) : EDGAR R., AIDOO K. E.

Type of article: Article

Summary

The aim of the study was to investigate the microflora of blanched vegetables used commonly as components in chilled ready meals with regard to the microflora of the raw produce surviving the blanching process in an industrial setting. Particular attention was paid to the yeast constituent of the microflora, as little has been reported on their presence and possible role in spoilage of these products.

Details

  • Original title: Microflora of blanched minimally processed fresh vegetables as components of commercial chilled ready-to-use meals.
  • Record ID : 2002-1967
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 36 - n. 1
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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