dc.contributor.author | Francis, G | en |
dc.contributor.author | Gallone, A | en |
dc.contributor.author | Nychas, G | en |
dc.contributor.author | Sofos, J | en |
dc.contributor.author | Colelli, G | en |
dc.contributor.author | Amodio, M | en |
dc.contributor.author | Spano, G | en |
dc.date.accessioned | 2014-06-06T06:51:08Z | |
dc.date.available | 2014-06-06T06:51:08Z | |
dc.date.issued | 2011 | en |
dc.identifier.uri | http://dx.doi.org/10.1080/10408398.2010.503685 | en |
dc.identifier.uri | http://62.217.125.90/xmlui/handle/123456789/5345 | |
dc.subject | Consumer Demand | en |
dc.subject | Dietary Fibre | en |
dc.subject | Food Quality | en |
dc.subject | Fruit and Vegetables | en |
dc.subject | listeria monocytogenes | en |
dc.subject | Nutritional Value | en |
dc.subject | Salmonella Spp | en |
dc.subject | Satisfiability | en |
dc.subject | Shelf Life | en |
dc.subject | Escherichia Coli | en |
dc.subject | Ready To Eat | en |
dc.title | Factors affecting quality and safety of fresh-cut produce | en |
heal.type | journalArticle | en |
heal.identifier.primary | 10.1080/10408398.2010.503685 | en |
heal.publicationDate | 2011 | en |
heal.abstract | Quality of fresh-cut fruit and vegetable products includes a combination of attributes, such as appearance, texture and flavour, as well as nutritional and safety aspects, that determine their value to the consumer. Nutritionally, fruit and vegetables represent a good source of vitamins, minerals and dietary fibre, and fresh-cut produce satisfy consumer demand for freshly prepared, convenient, healthy food. However, fresh-cut | en |
heal.journalName | Critical Reviews in Food Science and Nutrition | en |
dc.identifier.doi | 10.1080/10408398.2010.503685 | en |
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