Ready-to-Eat Vegetables: Microbial Quality and Active Packaging Solutions
Ready-to-eat (RTE) vegetables belong to the convenience foods category: they offer features like freshness, commodity of use and good retention of nutritional qualities. Nevertheless, as the raw material is characterized by a high enzymatic content and water activity, it represents an excellent subs...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2015-09-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/3252 |