Mathur, P. B. (1954) Refrigerated gas-storage of perishable foods. Science and Culture, 20. pp. 73-74.
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Abstract
Refrigerated gas-storage, a method
in which temperature, CO2 concentration
and oxygen concentration are all controlled
simultaneously was devised in England
by Kidd, West and Kidd. Apple was the
first commodity to be investigated with regard
to its optimum gas-storage conditions and the
optimum gas-storage conditions with regard
to baminas, eggs, pears, chilled meat, bacon
and fish have now been worked out by research
workers of the Department of Scientific and
Industrial Research in United Kingdom.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | gas-storage conditions, perishable foods |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing |
| Divisions: | Food Packaging Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 05 Mar 2013 10:53 |
| Last Modified: | 05 Mar 2013 10:53 |
| URI: | http://ir.cftri.res.in/id/eprint/2896 |
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