תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםIzumi, Hidemi; Bai, Jinhe; Wendakoon, Sumithra K.
Because they meet the needs of today's consumers, fresh-cut plant products are currently
one of the hottest commodities in the food market of industrialized countries. However, fresh-
cut produce deteriorates faster than the correspondent intact produce. The main purpose of
Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful
guidelines to the industry for minimizing deterioration, keeping the overall quality, and
lengthening the shelf life. It provides an integrated and interdisciplinary approach for
accomplishing the challenges, where raw materials, handling, minimal processing,
packaging, commercial distribution, and retail sale must be well managed. It covers
technology, physiology, quality, and safety of fresh-cut fruits and vegetables.
Izumi, Hidemi; Bai, Jinhe; Wendakoon, Sumithra K.
Because they meet the needs of today's consumers, fresh-cut plant products are currently
one of the hottest commodities in the food market of industrialized countries. However, fresh-
cut produce deteriorates faster than the correspondent intact produce. The main purpose of
Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful
guidelines to the industry for minimizing deterioration, keeping the overall quality, and
lengthening the shelf life. It provides an integrated and interdisciplinary approach for
accomplishing the challenges, where raw materials, handling, minimal processing,
packaging, commercial distribution, and retail sale must be well managed. It covers
technology, physiology, quality, and safety of fresh-cut fruits and vegetables.
