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Superchilling of organic food. Part 1: Concept, State-of-the-art and Potential for small scale implementation Organic Eprints
Bantle, Michael; Claussen, Infrid Camilla; Tolstorebrov, Ignat.
The present report is a part of the ERA-NET project SusOrganic: Development of quality standards and optimised processing methods for organic produce. The superchilling concept and the state-of-art of the technology are summarized with focus on potential implementation for small scale organic production. Production of processed organic food is mostly carried out by small and medium enterprises in demanding, competitive market conditions due to competition from highly cost-efficient large scale producers of conventional products and producers of locally grown food without certification requirements. The superchilling concept can be applied for organic meat and fish products, hereby helping the producer to supply the market with high-quality organic...
Tipo: Report Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Produce chain management.
Ano: 2016 URL: http://orgprints.org/31538/1/TR%2BA7583.pdf_sequence%3D3%26isAllowed%3Dy
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