ShareModified-atmosphere storage of food. Ready-to-serve vegetables.
[In Spanish. / En espagnol.]
Author(s) : GARCÍA-GIMENO R. M., ZURERA COSANO G., AMARO LOPEZ M.
Type of article: Article
Summary
Bibliographic review of parameters influencing shelf life of ready-to-serve produce. Analysis of the advantages and disadvantages of modified atmospheres, the properties of the packaging films, quality control and regulations.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1996-2915
- Languages: Spanish
- Source: Acta Alimentaria - vol. 33 - n. 267
- Publication date: 1995
Links
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Prepared food; Modified atmosphere; Quality; Ready to use; Vegetable; Packaging; Control (generic)
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Improved preservation systems for minimally pro...
- Author(s) : REYES V. G.
- Date : 1996/02
- Languages : English
- Source: Food Aust. - vol. 48 - n. 2
View record
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Modified atmosphere packaging of a mixed prepar...
- Author(s) : LEE K. S., PARK I. S., LEE D. S.
- Date : 1996/01
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 1
View record
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High oxygen and high carbon dioxide modified at...
- Author(s) : AMANATIDOU A., SLUMP R. A., GORRIS L. G. M., et al.
- Date : 2000/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 1
View record
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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
View record
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Quality of ready-to-serve vegetables.
- Author(s) : SENESI E.
- Date : 1996/01
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 50 - n. 1
View record