Produce Processing

May/June 2017

Issue link: http://digital.freshcut.com/i/821532

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BEST PRACTICES FOR FRESH-CUT, FROZEN AND PROCESSED FRUITS AND VEGETABLES // MAY/JUNE 2017 FROM RAW TO READY New trends, such as spiralizing, redefine fresh-cut produce EXPANDING AND ENGAGING PLUS: FOOD DEFENSE COLD STORAGE FACILITIES UNITED FRESH/GLOBAL COLD CHAIN PREVIEWS

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