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The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup |
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| Authors: | María V Alvarez Alejandra G Ponce Cintia A Mazzucotelli María R Moreira |
| Affiliation: | 1. Grupo de Investigación en Ingeniería en Alimentos, Universidad Nacional de Mar del Plata, Buenos Aires, Argentina;2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina |
| Abstract: | |
| Keywords: | biopreservation pathogen control fresh‐cut vegetables shelf life propolis sensory attributes |