Modelling the evolution of O2 and CO2 concentrations in MAP of a fresh product: Application to tomato

  1. Castellanos, D.A.
  2. Cerisuelo, J.P.
  3. Hernandez-Muñoz, P.
  4. Herrera, A.O.
  5. Gavara, R.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2016

Volume: 168

Pages: 84-95

Type: Article

DOI: 10.1016/J.JFOODENG.2015.07.019 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus