Evaluation of MAP engineering design parameters on quality of fresh-sliced mushrooms

Journal of Food Engineering

Volumn 108, Issue 4, 2012, Pages 507-514

  Oliveira, F ^a,b   Sousa Gallagher, M J ^a   Mahajan, P V ^a   Teixeira, J A ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Fresh produce; MAP; Mushrooms; Optimal gas composition; Packaging design; Shelf life

Indexed keywords

FRESH PRODUCE; MUSHROOMS; OPTIMAL GAS COMPOSITION; PACKAGING DESIGN; SHELF LIFE;

CARBON DIOXIDE; DESIGN; FUNGI; OPTIMIZATION;

MODIFIED ATMOSPHERE PACKAGING;

AGARICUS BISPORUS; BASIDIOMYCOTA;

EID: 80755163566     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.09.025     Document Type: Article

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