Decontamination of fresh and minimally processed produce / edited by Vicente M. Gómez-López. [electronic resource] Gómez-López, Vicente M. Wiley InterScience (Online service) Food industry and trade Sanitation. Food industry and trade Production control. Food Safety measure. TP373.6 .D43 2012 363.19/26 23 Includes bibliographical references and index. Print version record. Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and MinimallyProcessed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects - microbiological, sensory, nutritional and toxicological - of decontamination treatments, a team of internationally respected authors reveals not only the impact of de. Ames, Iowa : Blackwell Pub., 2012. 2012. 2012 Text 1 online resource http://onlinelibrary.wiley.com/book/10.1002/9781118229187 eng Decontamination of fresh and minimally processed produce. Decontamination of fresh and minimally processed produce.