Effects of preparation procedures and packaging materials on quality retention of cut chinese cabbage

Eero Hurme, Raija Ahvenainen, Eija Skyttä, Margareta Hägg, Mirjami Mattila, Raija-Liisa Heiniö, Anna-Maija Sjöberg

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Original languageEnglish
Title of host publicationDevelopments in Food Engineering
EditorsT. Yano, R. Matsuno, K. Nakamura
Place of PublicationLondon
Pages885 - 887
Publication statusPublished - 1994
MoE publication typeNot Eligible
Event6th International Congr. Engineering and food - Chiba , Japan
Duration: 23 May 199327 May 1993

Conference

Conference6th International Congr. Engineering and food
CountryJapan
CityChiba
Period23/05/9327/05/93

Cite this

Hurme, E., Ahvenainen, R., Skyttä, E., Hägg, M., Mattila, M., Heiniö, R-L., & Sjöberg, A-M. (1994). Effects of preparation procedures and packaging materials on quality retention of cut chinese cabbage. In T. Yano, R. Matsuno, & K. Nakamura (Eds.), Developments in Food Engineering (pp. 885 - 887).