APLICACIÓN DE LA TECNICA DE IV GAMA PARA LA ELABORACIÓN DE ENSALADAS EVALUATION OF IV GAMA TECHNIQUE TO PREPARE VEGETABLE SALADS

El propósito de la aplicación de la técnica de IV Gama en la elaboración de ensaladas listas para el consumo fresco, esta dirigido al control del deterioro en lechuga americana (Lactuca sativa), zanahoria (Daucus carota L.), radicchio (Cichorium intybus L.) y escarola (Cichorium endivia L.), destina...

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Bibliographic Details
Published in:	Revista Facultad Nacional de Agronomía Medellín
Main Author:	Auris Damely García Méndez
Format:	Article
Language:	English
Published:	Universidad Nacional de Colombia, Sede Medellín 2008-12-01
Subjects:	Mínimo procesado buenas prácticas de manufactura (BPM) Ensaladas de vegetales Minimal processing good manufacturing practices vegetable salads
Online Access:	http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0304-28472008000200018

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