ShareSafety aspects of fresh-cut fruits and vegetables.
Author(s) : HURST W. C.
Type of excerpt: Book chapter
Summary
This article presents the conditions of application of the HACCP method to the fruit and vegetable sector.
Details
- Original title: Safety aspects of fresh-cut fruits and vegetables.
- Record ID : 2003-2842
- Languages: English
- Source: Fresh-cut fruits and vegetables: science, technology and market.
- Publication date: 2002
- Document available for consultation in the library of the IIR headquarters only.
Links
See other book excerpts from the same source (13)
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit;
Vegetables - Keywords: Safety; Fresh produce; Vegetable; Hygiene; HACCP; Fruit
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Overview of the European fresh-cut produce indu...
- Author(s) : VAROQUAUX P., MAZOLLIER J.
- Date : 2002
- Languages : English
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Biotechnology and the fresh-cut produce industry.
- Author(s) : JAMES J. A.
- Date : 2002
- Languages : English
View record
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Evaluating sensory quality of fresh-cut fruits ...
- Author(s) : BETT K. L.
- Date : 2002
- Languages : English
View record
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Enzymatic effects on flavour and texture of fre...
- Author(s) : LAMIKANRA O.
- Date : 2002
- Languages : English
View record
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Quality parameters of fresh-cut fruit and veget...
- Author(s) : KADER A. A.
- Date : 2002
- Languages : English
View record