Application of vacuum cooling technology and active packaging to improve the quality of Chinese kale
This research studied the effect of vacuum cooling combined with active packaging on the quality of Chinese kale from an initial core temperature of 22-25°C to a final core temperature of 4±1°C. The study results illustrate that the optimum condition for Chinese kale under the vacuum cooling process...
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| 格式: | Article |
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Chiang Mai University
2015
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| 主題: | |
| 在線閱讀: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84929315917&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39235 |
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| 機構: | Chiang Mai University |