[Technological and physiological aspects of minimally processed fruits (IV range)]

analyse organoleptique biological contamination carbon dioxide chlore chlorine cloro conditionnement sous gaz inerte confezionamento in atmosfera inerte contamination biologique contaminazione biologica corte cutting dioxyde de carbone enfermedades postcosecha food hygiene food technology fruits frutas frutta gas packaging higiene de los alimentos igiene degli alimenti lavado lavage lavaggio nutritive value organoleptic analysis ossigeno oxygen postharvest decay taglio technologie alimentaire tecnologia alimentare valeur nutritive valor nutritivo valore nutritivo washing