Effect of Modified Atmosphere Packaging and Temperature on shelf Life Quality of Minimally Processed Carrot
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Date
2013-03-18
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Abstract
Minimally processed fruits and vegetables are increasingly demanded by local consumers and for export purposes. However, the marketing potential of these produce is limited because of physiological ageing, biochemical changes and microbial spoilage that lead to a short life...
Description
A thesis submitted to the Department of Agricultural Engineering, Kwame Nkrumah University of Science and Technology in partial fulfillment of the requirements for the degree of Master of Science in Food and Postharvest Engineering, College of Engineering.