ShareMinimal processing of vegetables.
Author(s) : AHVENAINEN R., HURME E.
Type of article: Book chapter
Summary
Analysis of factors influencing the quality of ready-to-serve vegetables. Determination of the effects of technology use in preparation, washing, cleaning, peeling, grating packaging and storage. Definition of good practice in the preparation of these products.
Details
- Original title: Minimal processing of vegetables.
- Record ID : 1995-3013
- Languages: English
- Source: In: Minimal Process. Foods, Finl. TRC - 17-35; 19 ref.
- Publication date: 1994
Links
See the source
Indexing
- Themes: Vegetables
- Keywords: Prepared food; Treatment; Quality; Ready to use; Vegetable
-
Quatrième et cinquième gamme : la technologie s...
- Author(s) : TJOMB P.
- Date : 1995
- Languages : French
- Source: RIA (Paris) - n. 531
View record
-
Microflora of blanched minimally processed fres...
- Author(s) : EDGAR R., AIDOO K. E.
- Date : 2001
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 36 - n. 1
View record
-
Bacterial population dynamics and decay on leav...
- Author(s) : JACQUES M. A., MORRIS C. E.
- Date : 1995/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 2
View record
-
Enzymatic browning control in minimally process...
- Author(s) : SAPERS G. M., MILLER R. L., MILLER F. C., COOKE P. H., CHOI S. W.
- Date : 1994/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 5
View record
-
Bacteriological survey on ready-to-use sliced c...
- Author(s) : TORRIANI S., MASSA S.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 5
View record