Quality changes of packed dried apples. [M.Sc. thesis] | Promena kvaliteta upakovane susene jabuke. Magistarski rad
2006
Aljilji, A.R.
Dried fruit is very sensitive to biochemical changes during storage, due to its low water content and aw value. Packings for dried apples are to have water vapour, oxygen, nitrogen and carbon-dioxide molecules, as well as for electromagnetic radiation, especially in UV range. The extent of quality changes of food depends on its aw value. Different packaging materials used for packaging of dried apples and quality of dried apples during storage were investigated in this thesis.
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