ShareMinimally processed foods.
La quatrième gamme.
Author(s) : MAZOLLIER J., SCANDELLA D.
Type of excerpt: Book chapter
Summary
The authors define minimally processed vegetables and the bacteriological standards with which these "ready-to-use" products must comply. The following aspects are covered: various processing phases, all of which must be performed at relatively low temperatures (10-12 °C), quality-maintenance criteria, bacterial-contamination aspects, and enzymatic browning.
Details
- Original title: La quatrième gamme.
- Record ID : 2001-1929
- Languages: French
- Source: Technologie des légumes.
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Vegetables;
Precooked food - Keywords: Microbiology; Treatment; Temperature; Quality; Ready to use; Vegetable
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