Abstract
Minimally processed refrigerated (MPR) fruits and vegetables are slightly modified fruits and vegetables that retain characteristics of freshness during expanded shelf-life. Fresh fruits and vegetables, which are used to prepare MPR fruits and vegetables, supply over one-fourth of the ascorbic acid and about one-fourth of the vitamin A in the American diet (USDA 1990).
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McCarthy, M.A., Matthews, R.H. (1994). Nutritional Quality of Fruits and Vegetables Subject to Minimal Processes. In: Wiley, R.C. (eds) Minimally Processed Refrigerated Fruits & Vegetables. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2393-2_8
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