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dc.contributor.authorMARQUES, H. M. F. V. R.
dc.contributor.authorBOLLER, C.
dc.contributor.authorGODOY, R. C. B. de
dc.contributor.authorPRADO, M. R. M.
dc.date.accessioned2018-11-06T00:28:12Z-
dc.date.available2018-11-06T00:28:12Z-
dc.date.created2018-11-05
dc.date.issued2018
dc.identifier.citationInternational Journal of Current Microbiology and Applied Sciences, v. 7, n. 4, p. 3038-3048, Apr. 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1098763-
dc.descriptionThe aim of this review is to create awareness to the fact that fresh-cut produce may be a low-risk choice. Furthermore, it can briefly address the challenges faced by the food industry to provide consumers with highquality and safe products. Health concerns continue to influence people worldwide to seek healthier habits. Fresh cut produce is widely consumed for being a healthy, practical and convenient alternative. Food industries all over the globe are committed to provide the population with a variety of fresh-cut produce. In order to achieve quality standards, fresh-cut processing includes one or more sanitation steps to reduce microbial load.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectConvencional production
dc.subjectProdução convencional
dc.titleFresh-cut produce: comparison between sanitation and production methods: organic versus conventional.
dc.typeArtigo de periódico
dc.date.updated2018-11-06T00:28:12Zpt_BR
dc.subject.thesagroProdução Orgânica
dc.subject.nalthesaurusFresh-cut produce
dc.subject.nalthesaurusOrganic production
dc.subject.nalthesaurusSanitation
riaa.ainfo.id1098763
riaa.ainfo.lastupdate2018-11-05
dc.identifier.doidoi.org/10.20546/ijcmas.2018.704.344
dc.contributor.institutionHáquila Mirelly Franco Vieira Reis Marques, Faculdades Pequeno Príncipe; Christian Boller, Faculdades Pequeno Príncipe; ROSSANA CATIE BUENO DE GODOY, CNPF; Maria Rosa Machado Prado, Faculdades Pequeno Príncipe.
Aparece en las colecciones:Artigo em periódico indexado (CNPF)

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