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
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Indexing
- Themes: Vegetables
- Keywords: Prepared food; Treatment; Quality; Ready to use; Vegetable
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Sensory, microbiological and chemical quality o...
- Author(s) : HOWARD L. R., DEWI T.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
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Innovations in ready-to-serve fruits and vegeta...
- Author(s) : PRATELLA G. C., TONINI G.
- Date : 1995/03
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 39 - n. 2
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Salades : incidence de la logistique sur la qua...
- Author(s) : SCANDELLA D., JOST M., GRATADOUR C., HAJDUCH V.
- Date : 1993/11
- Languages : French
- Source: Infos Ctifl - n. 96
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Microbial and sensory quality of vegetables for...
- Author(s) : MANZANO M., CITTERIO B., MAIFRENI M., PAGANESSI M., COMI G.
- Date : 1995
- Languages : English
- Source: J. Sci. Food Agric. - vol. 67 - n. 4
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Microbial safety assurance of minimally process...
- Author(s) : WILLOCX F., TOBBACK P., HENDRICKX M.
- Date : 1994/06
- Languages : English
- Source: Acta Aliment. - vol. 23 - n. 2
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