Carbon dioxide evolution from fresh and preserved soybeans

Transactions of the American Society of Agricultural Engineers

Volumn 47, Issue 3, 2004, Pages 827-833

  Rukunudin, I H ^a   Bern, C J ^b,c   Misra, M K ^c   Bailey, T B ^d  

^a MALAYSIAN AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE MARDI   (Malaysia)

^b Iowa State University   (United States)

^c IOWA STATE UNIVERSITY   (United States)

^d E005A Lagomarcino Hall   (United States)

Author keywords

Carbon dioxide; Deterioration; Preservation; Soybeans; Storage fungi; Storage quality

Indexed keywords

CARBON DIOXIDE; FOOD PRESERVATION; GRAIN (AGRICULTURAL PRODUCT); HARVESTING; MOISTURE;

OILSEEDS; RESPIROMETER; STORAGE MOISTURE;

CROPS;

CARBON DIOXIDE; FRUIT; SOYBEAN;

FUNGI; GLYCINE MAX;

EID: 4243158377     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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