BIBLIOGRAFÍA
- Ahvenainen , R. 1996 . New approaches in improving the shelf life of minimally processed fruit and vegetables. . Trends in Food Science & Technology. , 7 : 179 – 187 .
- Baldwin , E. A. , Nisperos-Carriedo , M. O. and Baker , R. A. 1995 . Use of Edible Coatings to Preserve Quality of Lightly (and Slightly) Processed Products. . Critical Reviews in Food Science and Nutrition , 35 ( 6 ) : 509 – 524 .
- Food and Drug Administration Center for Food Safety and Applied Nutrition Managing Food Safety . 1998 . A HACCP Principles Guide for Operators of Food Establishments at the Retail Level DRAFT: April 15
- Food and Drug Administration . Department of Health and Human services. Title 21 Food and Drug. Part 110 Current Good Manufacturing, Packing, or Holding Human Food. Sec. 110 and 110.3
- Food and Drug Administration . 1998 . Guidance for Industry. Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. October 28
- HACCP . 1996 . a State of the Art Approach to Food Safety from “Agriculture: Challenge of the Global Market”
- King , G. A. and O'Donoghue , E. M. 1995 . Unravelling senescence: New opportunities for delaying the inevitable in harvested fruit and vegetables. . Trends in Food Science & Technology. , 6 : 385 – 389 .
- Nisperos , M. O. and Baldwin , E. A. 1996 . Edible Coatings for whole and minimally processed fruits and vegetables. . Food Australia , 48 ( 1 ) : 27 – 31 .
- Sloof , M. , Tijskens , L. M.M. and Wilkinson , E. C. 1996 . Concepts for modelling the quality of perishable products. . Trends in Food Science & Technology. , 7 : 165 – 171 .