ShareStorage of shredded cabbage under a dynamically controlled atmosphere of high O2 and high CO2.
Author(s) : KAJI H., UENO M., OSAJIMA Y.
Type of article: Article
Summary
Influence of the O2 concentration (2.5 to 10%), CO2 concentration (0 to 15%) and film thickness on the composition, browning, microflora and odour deterioration of shredded cabbage during 12 days' storage at 5 deg C.
Details
- Original title: Storage of shredded cabbage under a dynamically controlled atmosphere of high O2 and high CO2.
- Record ID : 1994-2979
- Languages: English
- Source: Biosci. Biotechnol. Biochem. - vol. 57 - n. 7
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
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