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Nonthermal and minimal processing challenges, opportunities abound.

Publication: Microbial Update International
Publication Date: 01-OCT-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
During the past 50 years, food processors have expanded their activities beyond conserving seasonally available crops and producing safe and convenient meat, dairy, grain and seafood products.

More recently, processors have been developing minimally processed, ready-to-eat fresh foods which provide a wide range of health and nutrition benefits. Consumer demands for fresher tasting products, in virtually every food group, have resulted in an...

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