A combination of high oxygen atmosphere and equilibrium modified atmosphere packaging to improve the keeping quality of red fruits.

Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen)

Volumn 66, Issue 3 b, 2001, Pages 487-494

  Van der Steen, C ^a   Jacxsens, L ^a   Devlieghere, F ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; NITROGEN; OXYGEN;

ARTICLE; BACTERIUM; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; MICROBIOLOGY; STANDARD; TEMPERATURE; TIME; VACUUM;

BACTERIA; CARBON DIOXIDE; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; NITROGEN; OXYGEN; TEMPERATURE; TIME FACTORS; VACUUM;

EID: 0242537534     PISSN: 13737503     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (0)