ShareStudy of the effect of ozone on the shelf life of minimally processed salad.
Studio dell'effetto dell'ozono sulla shelf-life dell'insalata di IV gamma.
Author(s) : ZAMBUCHINI B., GIOSIA L., STURBA M.
Type of article: Article
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Pages: 636-643
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Details
- Original title: Studio dell'effetto dell'ozono sulla shelf-life dell'insalata di IV gamma.
- Record ID : 2007-0255
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 45 - n. 459
- Publication date: 2006/06
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Spray; Ozone; Microbiology; Research; Salad; Fresh produce; Process; Ready to use; Cold storage
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- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 21 - n. 4
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Advances in the washing of minimally processed ...
- Author(s) : SIMONS L. K., SANGUANSRI P.
- Date : 1997/02
- Languages : English
- Source: Food Aust. - vol. 49 - n. 2
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Studies on vegetable physiology and quality pre...
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- Date : 1999
- Languages : Chinese
- Source: Acta Agric. Shanghai - vol. 15 - n. 4
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Modelling of thermal history of vegetable salad...
- Author(s) : LANDFELD A., DOSTAL M., HOUSKA M., GREE R., KYHOS K.
- Date : 1997/06/23
- Languages : English
- Source: Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
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La qualità è constante.
- Author(s) : FERRARIS S.
- Date : 2006/06
- Languages : Italian
- Source: Zero sotto Zero - n. 5
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