MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES

被引：107
|
作者：
BRACKETT, RE
机构：
来源：
JOURNAL OF FOOD QUALITY | 1987年 / 10卷 / 03期
关键词：
D O I：
10.1111/j.1745-4557.1987.tb00858.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Microbiology is an important factor in the quality of minimally processed fruits and vegetables. Type of food, temperature, humidity, and use of modified atmosphere or low dose irradiation can influence the microecology of a food. Changes in the microbial ecology can likewise influence the ultimate safety and overall quality of fruits and vegetables. Therefore, food scientists must consider the microbiological consequences of all practices involved in production, processing, and delivery of these products.
引用
收藏
页码：195 / 206
页数：12
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