ShareThe microbiology of minimally processed fresh fruits and vegetables.
Author(s) : NGUYEN-THE C., CARLIN F.
Type of article: Article
Summary
Bibliographical review concerning the biological contamination risks of minimally processed products, from harvesting of fruits and vegetables to storing the final products. The efficiency of the controlled atmosphere, chemical disinfection procedures and irradiation as well as quality assurance systems are studied.
Details
- Original title: The microbiology of minimally processed fresh fruits and vegetables.
- Record ID : 1995-2281
- Languages: English
- Publication date: 1994
- Source: Source: Crit. Rev. Food Sci. Nutr.
vol. 34; n. 4; 371-401; 7 tabl.; 259 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Fruit;
Vegetables - Keywords: Prepared food; Modified atmosphere; Bibliography; Quality; Chemical; Ready to use; Vegetable; Ionizing irradiation; Fruit
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