New approaches in improving the shelf life of minimally processed fruit and vegetables
作者： R. Ahvenainen
DOI: 10.1016/0924-2244(96)10022-4
关键词: Engineering 、 Biotechnology 、 Integrated approach 、 Raw material 、 Shelf life 、 Quality (business) 、 Manufacturing engineering
摘要: 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.
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