Effect of 100% CO2 treatment for keeping quality of strawberry fruits

Saved in:
Bibliographic Details
Published inFood Preservation Science (Japan) Vol. 24; no. 3; pp. 159 - 163
Main Authors Goto, M. (Osaka Prefectural Univ., Sakai (Japan). Coll. of Agriculture), Goto, T, Chachin, K
Format Journal Article
LanguageEnglish
Japanese
Published 1998
Subjects
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
CARBON DIOXIDE
DIOXIDO DE CARBONO
DIOXYDE DE CARBONE
FRAISE
FRESA
FRUITS
FRUTAS
KEEPING QUALITY
STRAWBERRIES
Online AccessGet full text

Cover

More Information
Bibliography:Q02
1999000227
ISSN:1344-1213
2186-1277
DOI:10.5891/jafps.24.159