Quality of minimally processed snap bean in function of rinse and sanification operations/ <br>Qualidade de feijão-vagem minimamente processado em função das operações de enxague e sanificação

Quality of minimally processed snap bean in function of rinse and sanification operations/ <br>Qualidade de feijão-vagem minimamente processado em função das operações de enxague e sanificação

This work had the purpose to evaluate the quality of the minimally processed snap bean in function of rinse and sanification operations. Snap bean cv. Itatiba 2 were selected, cleaned, processed and submitted to the following treatments: T1 – rinse in water only, T2 – rinse in water, followed by imm...

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Bibliographic Details
Main Authors: Eliane Maria Ravasi Stéfano Simionato, Ivan Herman Fischer, Mirian Souza Fileti, José Eduardo Peres, Maria Cecília Arruda, Diego Scacalossi Voltan
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2011-01-01
Series:Semina: Ciências Agrárias
Subjects:
Phaseolus vulgaris L.
Processamento mínimo
Cloro
Bactérias
Escurecimento.
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/2378

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/2378

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