The effect of packaging and storage conditions on the shelf life of frozen carrot cubes were studied. The packaging had the greatest significance on shelf life when the storage temperature was warm, or when carrot cubes were subjected to storage conditions in an open retail display cabinet. Packages of low oxygen and water vapour permeability and transparency proved to be most advantageous.
|Journal||Journal of Food Technology|
|Publication status||Published - 1985|
|MoE publication type||Not Eligible|