✦ LIBER ✦

Use of biodegradable films for prolonging the shelf life of minimally processed lettuce

✍ Scribed by M.A. Del Nobile; A. Conte; M. Cannarsi; M. Sinigaglia

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The response to lighting of minimally pr

✍ Susana Sanz; Carmen Olarte; Fernando Ayala; J. Federico Echávarri 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 186 KB 👁 1 views

High Oxygen and High Carbon Dioxide Modi

✍ A. Amanatidou; R.A. Slump; L.G.M. Gorris; E. J. Smid 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 142 KB

Prolonging microbial shelf life of foods

✍ Maria Rosaria Corbo; Antonio Bevilacqua; Daniela Campaniello; Daniela D’Amato; B 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 276 KB

Use of High-pressure Processing for Oyst

✍ H. He; R.M. Adams; D.F. Farkas; M.T. Morrissey 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 144 KB

Use of Carbon Monoxide Packaging for Imp

✍ T.R. Krause; J.G. Sebranek; R.E. Rust; M.S. Honeyman 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 194 KB

Use of Sorption Isotherms for the Estima

✍ Ikhu-Omoregbe, D. I. O. ;Chen, X. D. 📂 Article 📅 2008 🏛 Curtin University of Technology 🌐 English ⚖ 575 KB