THE TECHNOLOGICAL INNOVATION IN THE MINIMALLY PROCESSED FOODS

被引：0

作者：

SENESI, E

机构：

来源：

INDUSTRIE ALIMENTARI | 1993年 / 32卷 / 321期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The theoretic basis and the marketing possibilities of ''minimally processed foods' are discussed. The relationships between some processing parameters, particularly the temperature and the quality of these products, are examined. Moreover it is showed the necessity of a strict respect of the chill chain that should be supported by a clean chain, based on the installation of a clean room in the processing plants.

引用

页码：1212 / &