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). London.
Hurme, Eero ; Ahvenainen, Raija ; Skyttä, Eija ; Hägg, Margareta ; Mattila, Mirjami ; Heiniö, Raija-Liisa ; Sjöberg, Anna-Maija. / Effects of preparation procedures and packaging materials on quality retention of cut chinese cabbage. Developments in Food Engineering. editor / T. Yano ; R. Matsuno ; K. Nakamura. London, 1994. pp. 885 - 887
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title = "Effects of preparation procedures and packaging materials on quality retention of cut chinese cabbage",
author = "Eero Hurme and Raija Ahvenainen and Eija Skytt{\"a} and Margareta H{\"a}gg and Mirjami Mattila and Raija-Liisa Heini{\"o} and Anna-Maija Sj{\"o}berg",
note = "Project code: ELI1808",
year = "1994",
language = "English",
isbn = "0751402249",
pages = "885 -- 887",
editor = "T. Yano and R. Matsuno and K. Nakamura",
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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. London, pp. 885 - 887, 6th International Congr. Engineering and food, Chiba , Japan, 23/05/93.

Effects of preparation procedures and packaging materials on quality retention of cut chinese cabbage. / Hurme, Eero; Ahvenainen, Raija; Skyttä, Eija; Hägg, Margareta; Mattila, Mirjami; Heiniö, Raija-Liisa; Sjöberg, Anna-Maija.

Developments in Food Engineering. ed. / T. Yano; R. Matsuno; K. Nakamura. London, 1994. p. 885 - 887.

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

TY - GEN

T1 - Effects of preparation procedures and packaging materials on quality retention of cut chinese cabbage

AU - Hurme, Eero

AU - Ahvenainen, Raija

AU - Skyttä, Eija

AU - Hägg, Margareta

AU - Mattila, Mirjami

AU - Heiniö, Raija-Liisa

AU - Sjöberg, Anna-Maija

N1 - Project code: ELI1808

PY - 1994

Y1 - 1994

M3 - Conference article in proceedings

SN - 0751402249

SP - 885

EP - 887

BT - Developments in Food Engineering

A2 - Yano, T.

A2 - Matsuno, R.

A2 - Nakamura, K.

CY - London

ER -

Hurme E, Ahvenainen R, Skyttä E, Hägg M, Mattila M, Heiniö R-L et al. Effects of preparation procedures and packaging materials on quality retention of cut chinese cabbage. In Yano T, Matsuno R, Nakamura K, editors, Developments in Food Engineering. London. 1994. p. 885 - 887