Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 179-187 |
| Number of pages | 9 |
| Journal | Trends in Food Science and Technology |
| Volume | 7 |
| Issue number | 6 |
| DOIs | |
| Publication status | Published - 1996 |
| MoE publication type | A2 Review article in a scientific journal |
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New approaches in improving the shelf life of minimally processed fruit and vegetables. / Ahvenainen, Raija (Corresponding Author).
In: Trends in Food Science and Technology, Vol. 7, No. 6, 1996, p. 179-187.Research output: Contribution to journal › Review Article › Scientific › peer-review
TY - JOUR
T1 - New approaches in improving the shelf life of minimally processed fruit and vegetables
AU - Ahvenainen, Raija
N1 - Project code: B6SU00017
PY - 1996
Y1 - 1996
N2 - The aim of this review article is to describe an integrated approach to modern minimal processing of fresh produce. Current know-how on all of the steps involved in minimal processing of fresh produce from raw materials to packaged products is introduced. Shelf life and quality aspects of minimally processed produce are also presented.
AB - The aim of this review article is to describe an integrated approach to modern minimal processing of fresh produce. Current know-how on all of the steps involved in minimal processing of fresh produce from raw materials to packaged products is introduced. Shelf life and quality aspects of minimally processed produce are also presented.
U2 - 10.1016/0924-2244(96)10022-4
DO - 10.1016/0924-2244(96)10022-4
M3 - Review Article
VL - 7
SP - 179
EP - 187
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
SN - 0924-2244
IS - 6
ER -