Effects of equipments and processing conditions on quality of fresh-cut produce
A wide range of fresh conveniently packaged, minimally processed products are available on both local and global market in response to consumer demand for ready to eat food. Majority of these products are leafy vegetables, which are highly susceptible to quality changes during minimal processing op...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2018-03-01
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| Series: | Journal of Agricultural Engineering |
| Subjects: | |
| Online Access: | https://www.agroengineering.org/index.php/jae/article/view/827 |