Research Affiliation: 5 Processing Strategies
- Country / Organization / Project (7322)
- International Conferences (1045)
- 2007: 3rd QLIF Congress (90)
- 5 Processing Strategies (5)
- 2007: 3rd QLIF Congress (90)
- International Conferences (1045)
Number of eprints: 5.
(2007) Effect of ozonated water on the microbiological physical and nutritional quality parameters of minimally processed lettuce during shelf-life. Paper presented at 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.
(2007) Development of a framework for the design of minimum processing strategies which guarantee food quality and safety - Principles, concepts and recommendations for the future . Paper presented at 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.
(2007) Changes in sensory profile and microbiological quality during chill storage of cured and uncured cooked sliced emulsion-type sausages. Paper presented at 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.
(2007) Aroma-active secondary oxidation products of butter. Paper presented at 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.
(2007) Assessment of processing technologies which may improve the nutritional composition of dairy products – Overview of progress. Paper presented at 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.
This list was generated on Tue Jul 22 18:59:35 CEST 2008.



