Now showing items 1-2 of 2
Antimicrobial effects in food and prevention of contamination in food industry
(VTT Technical Research Center of Finland, 2007)
The most commonly recognized food-borne infections are caused by Campylobacter jejuni and Salmonella spp. In the past 25 years, Listeria monocytogenes has become increasingly important as a food-associated pathogen. Though, ...
Evaluation and production of ready-to-eat meals
(VTT Technical Research Center of Finland, 2009)
Ready-to-eat (RTE) is defined as the status of the food being ready for immediate consumption at the point of sale or serve. It could be served as raw or cooked, hot or chilled, and can be consumed without further ...