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Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality.
Peng, Jing; Tang, Juming; Barrett, Diane M; Sablani, Shyam S; Anderson, Nathan; Powers, Joseph R.
  • Peng J; a College of Food Science and Technology , Nanjing Agricultural University , Nanjing , Jiangsu , China.
  • Tang J; b Department of Biological Systems Engineering , Washington State University , Pullman , Washington , USA.
  • Barrett DM; c Department of Food Science and Technology , University of California , Davis , California , USA.
  • Sablani SS; b Department of Biological Systems Engineering , Washington State University , Pullman , Washington , USA.
  • Anderson N; d U.S. Food and Drug Administration , The Center for Food Safety and Applied Nutrition (CFSAN)\Office of Food Safety , Bedford Park , Illinois , USA.
  • Powers JR; e School of Food Science , Washington State University , Pullman , Washington , USA.
Crit Rev Food Sci Nutr ; 57(14): 2970-2995, 2017 Sep 22.
Article en En | MEDLINE | ID: mdl-26529500
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Verduras / Calidad de los Alimentos / Comida Rápida / Pasteurización / Manipulación de Alimentos Tipo de estudio: Guideline País como asunto: Europa Idioma: En Año: 2017 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Verduras / Calidad de los Alimentos / Comida Rápida / Pasteurización / Manipulación de Alimentos Tipo de estudio: Guideline País como asunto: Europa Idioma: En Año: 2017 Tipo del documento: Article