Effect of Modified Atmosphere Packaging and Temperature on shelf Life Quality of Minimally Processed Carrot

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dc.contributor.authorSarkodie, Hagar
dc.date.accessioned2016-03-18T14:36:09Z
dc.date.accessioned2023-04-20T12:42:55Z
dc.date.available2016-03-18T14:36:09Z
dc.date.available2023-04-20T12:42:55Z
dc.date.issued2013-03-18
dc.descriptionA thesis submitted to the Department of Agricultural Engineering, Kwame Nkrumah University of Science and Technology in partial fulfillment of the requirements for the degree of Master of Science in Food and Postharvest Engineering, College of Engineering. en_US
dc.description.abstractMinimally processed fruits and vegetables are increasingly demanded by local consumers and for export purposes. However, the marketing potential of these produce is limited because of physiological ageing, biochemical changes and microbial spoilage that lead to a short life...en_US
dc.description.sponsorshipKNUSTen_US
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/8390
dc.language.isoenen_US
dc.titleEffect of Modified Atmosphere Packaging and Temperature on shelf Life Quality of Minimally Processed Carroten_US
dc.typeThesisen_US
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