Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

@article{Peng2017ThermalPO,
  title={Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality},
  author={Jing Peng and Juming Tang and Diane M. Barrett and Shyam S. Sablani and Nathan M Anderson and Joseph R. Powers},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2017},
  volume={57},
  pages={2970 - 2995}
}
ABSTRACT Increasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and scientific guidelines to ensure that their products are safe. Clearly understanding the regulations for chilled or frozen foods is of fundamental importance to the design of thermal pasteurization processes for vegetables that meet food safety… 
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