https://www.socictopen.socict.org/files/original/fb1287572c8de8a2b4416fe1678f07d0.pdf 91fa3f5617302d8dbaf149aaac9762af Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource APLICACIÓN DE LA TECNICA DE IV GAMA PARA LA ELABORACIÓN DE ENSALADAS EVALUATION OF IV GAMA TECHNIQUE TO PREPARE VEGETABLE SALADS Creator An entity primarily responsible for making the resource Auris Damely García-Méndez Description An account of the resource El propósito de la aplicación de la técnica de IV Gama en la elaboración de ensaladas listas para el consumo fresco, esta dirigido al control del deterioro en lechuga americana (Lactuca sativa), zanahoria (Daucus carota L.), radicchio (Cichorium intybus L.) y escarola (Cichorium endivia L.), destinadas a preparar ensaladas tipo “Mediterránea y Cheff”. La metodología permitió seleccionar y evaluar la técnica de IV Gama, así como las buenas prácticas de manufactura para extender la vida comercial de las ensaladas y garantizar la seguridad alimentaria para la población potencialmente consumidora. La aplicación combinada de soluciones de cloruro de calcio al 1%, acido cítrico a 0,1% y oxido de magnesio al 0,5% contribuyo a mantener la calidad de las ensaladas por un período de 16 días bajo refrigeración a 5 + 1 °C y 95 + 5% HR. En conclusión las técnicas ensayadas, posibilitaron extender el valor comercial de estos productos.The purpose of applying the fresh-cut technique in preparing vegetable salads ready for fresh consumption, was aimed to control the damage American lettuce (Lactuca sativa); carrot (Daucus carota L); Radicchio (Cichorium intybus L) and endive (Cichorium endivia L).“ Mediterranean and Cheff” style salads were prepared for evaluation. The methodology allowed selecting and evaluating fresh-cut technique as well as good manufacturing practices, to extend the commercial life, and guarantee alimentary food safety to people. Use of 1% calcium chloride; 0.1% citric acid and 0.5% magnesium oxide solutions; allowed to maintain the quality of the salads for a period of 16 up to days, under refrigeration at 5± 1ºC and 95 ± 5 % RH. Finally the assays techniques let to extend the commercial value of these vegetables. Date A point or period of time associated with an event in the lifecycle of the resource 2008 Subject The topic of the resource Ensaladas de vegetales, Good manufacturing practices, Mínimo procesado, buenas prácticas de manufactura (BPM), minimal-processing, vegetable salads Source A related resource from which the described resource is derived Revista Facultad Nacional de Agronomía Medellín Publisher An entity responsible for making the resource available Universidad Nacional de Colombia, Sede Medellín Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Agriculture (General), Agriculture Relation A related resource <a href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472008000200018" target="_blank" rel="noreferrer noopener">http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472008000200018</a>