Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction
Freezing vegetables requires pre-treatments to reduce microbial load and destroy enzymes that impair the frozen product quality. So far blanching has been the most effective pre-treatment, preferred by the food industry, despite its severity: heating up to temperatures close to 100 °C for 1–3 min ca...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.14/27924 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/27924 |