ShareQuality and shelf life of prepeeled vacuum-packed potatoes.
Author(s) : CHASSERY S., GORMLEY T. R.
Type of article: Article
Summary
Evaluation of the stability of these ready-to-use vacuum-packed products, to which sulfur dioxide was added. Measurement of their colour, texture and microflora over 21 days of storage at 4 deg C.
Details
- Original title: Quality and shelf life of prepeeled vacuum-packed potatoes.
- Record ID : 1996-0301
- Languages: English
- Source: Farm Food - vol. 4 - n. 2
- Publication date: 1994
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Vegetables - Keywords: Prepared food; Potato; Vacuum; Quality; SO2; Ready to use; Packaging; Storage life; Additive
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Quality of ready-to-serve vegetables.
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- Date : 1996/01
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 50 - n. 1
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