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Microflore des légumes frais blanchis de 4e gamme utilisés comme composants des repas préparés réfrigérés prêts à l'emploi.

Microflora of blanched minimally processed fresh vegetables as components of commercial chilled ready-to-use meals.

Auteurs : EDGAR R., AIDOO K. E.

Type d'article : Article

Résumé

The aim of the study was to investigate the microflora of blanched vegetables used commonly as components in chilled ready meals with regard to the microflora of the raw produce surviving the blanching process in an industrial setting. Particular attention was paid to the yeast constituent of the microflora, as little has been reported on their presence and possible role in spoilage of these products.

Détails

  • Titre original : Microflora of blanched minimally processed fresh vegetables as components of commercial chilled ready-to-use meals.
  • Identifiant de la fiche : 2002-1967
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 36 - n. 1
  • Date d'édition : 2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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