Effect of Time, temperature, and slicing on respiration rate of mushrooms

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Iqbal, T ^a   Rodrigues, F A S ^a   Mahajan, P V ^a   Kerry, J P ^b  

^a Dept of Process and Chemical Engineering ^*  (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Fruits and vegetables; Mathematical modeling; Minimal processing; Modified atmosphere packaging; Postharvest

Indexed keywords

CARBON DIOXIDE; OXYGEN;

AGARICALES; ARTICLE; BIOLOGICAL MODEL; COLD; FOOD HANDLING; FREEZING; METABOLISM; METHODOLOGY; NONLINEAR SYSTEM; OXYGEN CONSUMPTION; PHYSIOLOGICAL STRESS; QUALITY CONTROL; TIME;

AGARICALES; CARBON DIOXIDE; COLD TEMPERATURE; FOOD HANDLING; FOOD TECHNOLOGY; MODELS, BIOLOGICAL; NONLINEAR DYNAMICS; OXYGEN; OXYGEN CONSUMPTION; QUALITY CONTROL; REFRIGERATION; STRESS, PHYSIOLOGICAL; TIME FACTORS;

BASIDIOMYCOTA;

EID: 70350156901     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01198.x     Document Type: Article

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