000			01955 a2200289 4500
005			20240809125809.0
008			120327s mx r 000 spa d
020			_a978-1-4200-7121-4
035			_a12521
040			_aUniagraria _bspa _erda
082	0	4	_a664.8 / A391
100	1		_aMartin-Belloso, Olga
245	1	0	_aAdvances in fresh-cut fruits and vegetables processing
264			_aBoca Raton _bCrc Press _c2011
300			_a410 páginas
336			_atexto _btxt _2rdacontent
337			_ano mediado _bn _2rdamedia
338			_avolumen _bnc _2rdacarrier
505	0		_aThe fresh-cut fruit and vegetables industry: Current situation and market trends, cap.1 Regulatory issues concerning the production of fresh-cut fruits and vegetables, cap.2 Microbiological and safety aspects of fresh-cut fruits and vegetables, cap.3 Physiology of fresh-cut fruits and vegetables, cap.4 Factors affecting sensory quality of fresh-cut produce, cap.5 Nutritional and health aspects of fresh-cut vegetables, cap.6 Fruits and vegetables for the fresh-cut processing industry, cap.7 Treatments to assure safety of fresh-cut fruits and vegetables, cap.8 Use of additives to preserve the quality of fresh-cut fruits, cap.9 Modified atmosphere packaging of fruits and vegetables: modeling approach, cap.10 Use of edible coatings for fresh-cut fruits and vegetables, cap.11 Hazard analysis and critical control point and hygiene considerations for the fresh-cut produce industry, cap.12 Process design, facility and equipment requeriments, cap.13 Quality assurance of fresh-cut commodities, cap.14 Future trends in fresh-cut fruit and vegetable processing, cap.15
650		4	_aAtmosferas modificadas
650		4	_aContaminacion de alimentos - prevencion
650		4	_aFrutas - conservacion
650		4	_aFrutas - procesamiento
650		4	_aVegetales - conservacion
650		4	_aVegetales - procesamiento
700	1		_aSoliva-Fortuny, Robert
999			_c29857 _d29857