Warzywa i owoce malo przetworzone [2]

• Autorzy: Czapski J.
• Języki publikacji: PL

Abstrakty

PL

W drugiej części artykułu omówiono warunki przechowywania WOMP w atmosferze modyfikowanej w temperaturach chłodniczych, metody przedłużania trwałości bez stosowania drastycznych metod obróbki oraz czynniki decydujące o trwałości WOMP

EN

In the second part of the article there have been discussed conditions warehousing of low-processed vegetables and fruit in modified atmosphere in cold-storage temperatures, method of extending the products' freshness without resorting to drastic processing methods and factors influencing du- rabillity of low-processed vegetables and fruit.

Słowa kluczowe

PL

temperatura; procesy enzymatyczne; trwalosc przechowalnicza; atmosfera modyfikowana; procesy mikrobiologiczne; warzywa malo przetworzone; psucie sie zywnosci; procesy fizjologiczne; wartosc odzywcza; owoce malo przetworzone; przetworstwo owocowo-warzywne

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 1996
• Tom: 40
• Numer: 09
• Opis fizyczny: s.29-31,tab.,bibliogr.

Twórcy

autor

Czapski J.

• Akademia Rolnicza, Poznan

Bibliografia

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