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MINIMALLY PROCESSED FOODS TECHNOLOGY.

[In Turkish. / En turc.]

Author(s) : YILDIZ F.

Type of article: Article

Summary

MINIMUM PROCESSING INCLUDES PREPARATION, CUTTING, WASHING, RINSING AND PACKAGING. TWO BASIC PROBLEMS ARE TO EXTEND THE SHELF LIFE AND TO PREVENT MICROBIAL CONTAMINATION. FOR MINIMALLY PROCESSED FOODS, PROCESSING AND DISTRIBUTION ARE ACCOMPLISHED AT -1 AND 8 DEG C IN HIGHLYINTEGRATED SYSTEMS THE MINIMALLY PROCESSED PRODUCT IS RAW AND THE CELLS OF THE TISSUES ARE ALIVE.

Details

  • Original title: [In Turkish. / En turc.]
  • Record ID : 1992-1254
  • Languages: Turkish
  • Source: Tarim Köy - n. 68
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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