ShareEvaluation of different oxygen, carbon dioxide and nitrogen combinations employed to extend the shelf life of fresh-cut collard greens.
Author(s) : MORETTI C. L., ARAÚJO A. L., MATTOS L. M.
Type of article: Article
Details
- Original title: Evaluation of different oxygen, carbon dioxide and nitrogen combinations employed to extend the shelf life of fresh-cut collard greens.
- Record ID : 2005-0824
- Languages: English
- Source: Hortic. bras. - vol. 21 - n. 4
- Publication date: 2003
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Controlled atmosphere; Fresh produce; Vegetable; Expérimentation; Cold storage
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