ShareThe microbiological safety of minimally processed vegetables.
Author(s) : FRANCIS G. A., THOMAS C., O'BEIRNE D.
Type of article: Article
Summary
The article describes the processing, packaging and storage procedures involved in the production of minimally processed vegetables, and details their impact upon the survival and growth of associated pathogens. Gaps in our current understanding of the consequences of this novel technology for microbiological safety are highlighted.
Details
- Original title: The microbiological safety of minimally processed vegetables.
- Record ID : 2002-1998
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 34 - n. 1
- Publication date: 1999/01
- Document available for consultation in the library of the IIR headquarters only.
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