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Carbon Dioxide Injury Prediction Model for Fresh-Cut Apples Cover

Carbon Dioxide Injury Prediction Model for Fresh-Cut Apples

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 2 (December 2019)
By: Yunfeng Hu,  Yicheng Hao and  Zengyu Wei  
Open Access
|Dec 2019

Authors

Yunfeng Hu

hu-yf@163.com

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China

Yicheng Hao

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China

Zengyu Wei

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
DOI: https://doi.org/10.2478/aucft-2019-0015 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 121 - 128
Submitted on: Nov 6, 2019
|
Accepted on: Dec 8, 2019
|
Published on: Dec 30, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
High carbon dioxide,
Carbon dioxide injury,
Fresh-cut apple,
Injury prediction model
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2019 Yunfeng Hu, Yicheng Hao, Zengyu Wei, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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