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Determination of O2 and CO2 transmission rate of whole packages and single perforations in micro-perforated packages for fruit and vegetables

dc.contributor.authorLarsen, Hanne
dc.contributor.authorLiland, Kristian Hovde
dc.date.accessioned2018-04-24T10:15:51Z
dc.date.available2018-04-24T10:15:51Z
dc.date.created2013-09-16T08:24:04Z
dc.date.issued2013
dc.identifier.citationJournal of Food Engineering. 2013, 119 (2), 271-276.
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/11250/2495640
dc.language.isoeng
dc.titleDetermination of O2 and CO2 transmission rate of whole packages and single perforations in micro-perforated packages for fruit and vegetables
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.source.pagenumber271-276
dc.source.volume119
dc.source.journalJournal of Food Engineering
dc.source.issue2
dc.identifier.doi10.1016/j.jfoodeng.2013.05.035
dc.identifier.cristin1049403
dc.relation.projectEgen institusjon: 201302
dc.relation.projectEgen institusjon: 201306
dc.relation.projectNorges forskningsråd: 225351
dc.relation.projectNorges forskningsråd: 225096
cristin.unitcode7543,3,4,0
cristin.unitcode7543,3,2,0
cristin.unitnameTrygg og holdbar mat
cristin.unitnameRåvare og prosess
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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