Author BRECHT, J. K
LINO, I. B. M
CHAU, K. V
FONSECA, S. C
OLIVEIRA, F. A. R
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  organization: Horticultural Sciences Department, University of Florida, 1217 Fifield Hall, P.O. Box 110690, Gainesville, FL 32611-0690, United States
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Cites_doi 10.1021/i160010a010
10.1080/10408398909527490
10.1094/PD-75-0943
10.1111/j.1365-2621.1985.tb12975.x
10.21273/JASHS.119.3.540
10.1111/j.1365-2621.1993.tb06184.x
10.13031/2013.31652
10.1111/j.1365-2621.1991.tb07974.x
10.17660/ActaHortic.1989.258.14
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Issue 1
Keywords Statistical analysis
Fruit
Perforation
Carbon dioxide
Temperature effect
Oxygen transfer
Foodstuff
Modeling
Mass transfer
Mass transfer coefficient
Experimental design
Packaging
Conditioning
Modified atmosphere
Gas exchange
Physicochemical properties
Vegetable
Language English
License CC BY 4.0
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PublicationTitle Journal of food engineering
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Publisher Elsevier
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  contributor:
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SubjectTerms Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Title Modelling O2 and CO2 exchange for development of perforation-mediated modified atmosphere packaging
Volume 43
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