Consumer perceptions and motivations in choice of minimally processed vegetables

E-ISSN： 1758-4108|117|3|970-986

ISSN： 0007-070X

Source： British Food Journal, Vol.117, Iss.3, 2015-03, pp. : 970-986

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review

By Valencia-Chamorro Silvia A. Palou Lluís del Río Miguel A. Pérez-Gago María B.

Critical Reviews in Food Science and Nutrition, Vol. 51, Iss. 9, 2011-10 ,pp. : 872-900

Taylor & Francis Ltd

Access to resources Recommend Favorite

Decontamination Methods to Prolong the Shelf-life of Minimally Processed Vegetables, State-of-the-art

By Gomez-Lopez Vicente

Critical Reviews in Food Science and Nutrition, Vol. 48, Iss. 6, 2008-06 ,pp. : 487-495

Taylor & Francis Ltd

Access to resources Recommend Favorite

Microbial Antagonists of Foodborne Pathogens on Fresh, Minimally Processed Vegetables

By Schuenzel Karen M. Harrison Mark A.

Journal of Food Protection, Vol. 65, Iss. 12, 2002-12 ,pp. : 1909-1915

International Association for Food Protection

Access to resources Recommend Favorite

Microflora of Minimally Processed Frozen Vegetables Sold in Gaborone, Botswana

By Manani Tinna A. Collison Ernest K. Mpuchane Sisai

Journal of Food Protection, Vol. 69, Iss. 11, 2006-11 ,pp. : 2581-2586

International Association for Food Protection

Access to resources Recommend Favorite

New approaches in improving the shelf life of minimally processed fruit and vegetables

By Ahvenainen R.

Trends in Food Science and Technology, Vol. 7, Iss. 6, 1996-06 ,pp. : 179-187

Elsevier

Access to resources Recommend Favorite