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Influence of low oxygen and high carbon dioxide on shredded..:
Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida Porto, Portugal ( host institution )
;
Fonseca, Susana C. ( author )
;
Oliveira, Fernanda A.R. ( author )
..
Postharvest Biology and Technology. , 2005
Link:
https://doi.org/10.1016/j.postharvbio.2004.08.007
RT Journal T1
Influence of low oxygen and high carbon dioxide on shredded Galega kale quality for development of modified atmosphere packages
UL https://suche.suub.uni-bremen.de/peid=base-ftunivflorida:oai:ufdc:LS00523214_00001&Exemplar=1&LAN=DE A1 Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida Porto, Portugal ( host institution ) A1 Fonseca, Susana C. ( author ) A1 Oliveira, Fernanda A.R. ( author ) A1 Brecht, Jeffrey K. ( author ) A1 Chau, Khe V. ( author ) PB Elsevier B.V. YR 2005 K1 Quality K1 Shelf life K1 Respiration rate K1 Sensory attributes K1 Colour K1 Chlorophyll K1 Ascorbic acid K1 Fresh-cut JF Postharvest Biology and Technology LK http://dx.doi.org/https://doi.org/10.1016/j.postharvbio.2004.08.007 DO https://doi.org/10.1016/j.postharvbio.2004.08.007 SF ELIB - SuUB Bremen
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