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Статті в журналах з теми "Fresh cut produce systems"
Fouayzi, Hassan, Julie A. Caswell, and Neal H. Hooker. "Motivations of Fresh-Cut Produce Firms to Implement Quality Management Systems." Review of Agricultural Economics 28, no. 1 (March 2006): 132–46. http://dx.doi.org/10.1111/j.1467-9353.2006.00277.x.
Повний текст джерелаToivonen, Peter M. A. "Application of 1-Methylcyclopropene in Fresh-cut/Minimal Processing Systems." HortScience 43, no. 1 (February 2008): 102–5. http://dx.doi.org/10.21273/hortsci.43.1.102.
Повний текст джерелаAhmad, Iftikhar, Muhammad Behzad Rafiq, Awais Ahmad, Muhammad Qasim, and Bilal Abdullah. "Optimal planting systems for cut gladiolus and stock production." Ornamental Horticulture 23, no. 3 (October 2, 2017): 345. http://dx.doi.org/10.14295/oh.v23i3.1107.
Повний текст джерелаHoward, Luke. "HACCP Principals and Product Operations: What is the Future?" HortScience 33, no. 3 (June 1998): 551f—552. http://dx.doi.org/10.21273/hortsci.33.3.551f.
Повний текст джерелаLeskovar, D. I., L. A. Stein, and F. J. Dainello. "279 Planting Systems Influence Growth Dynamics and Quality of Fresh Market Spinach." HortScience 35, no. 3 (June 2000): 439C—439. http://dx.doi.org/10.21273/hortsci.35.3.439c.
Повний текст джерелаTzamalis, P. G., D. B. Panagiotakos, and E. H. Drosinos. "A ‘best practice score’ for the assessment of food quality and safety management systems in fresh-cut produce sector." Food Control 63 (May 2016): 179–86. http://dx.doi.org/10.1016/j.foodcont.2015.11.011.
Повний текст джерелаCAI, SHIYU, RANDY W. WOROBO, and ABIGAIL B. SNYDER. "Combined Effect of Storage Condition, Surface Integrity, and Length of Shelf Life on the Growth of Listeria monocytogenes and Spoilage Microbiota on Refrigerated Ready-to-Eat Products." Journal of Food Protection 82, no. 8 (July 23, 2019): 1423–32. http://dx.doi.org/10.4315/0362-028x.jfp-18-576.
Повний текст джерелаLARSON, ANN E., and ERIC A. JOHNSON. "Evaluation of Botulinal Toxin Production in Packaged Fresh-Cut Cantaloupe and Honeydew Melons." Journal of Food Protection 62, no. 8 (August 1, 1999): 948–52. http://dx.doi.org/10.4315/0362-028x-62.8.948.
Повний текст джерелаGribbe, Stella, Gesche Blume-Werry, and John Couwenberg. "Digital, Three-Dimensional Visualization of Root Systems in Peat." Soil Systems 4, no. 1 (February 29, 2020): 13. http://dx.doi.org/10.3390/soilsystems4010013.
Повний текст джерелаHarrison, Mike, and Peter Herlihy. "Controlled Atmosphere Systems for Marine Vessels." Marine Technology and SNAME News 32, no. 02 (April 1, 1995): 147–50. http://dx.doi.org/10.5957/mt1.1995.32.2.147.
Повний текст джерелаДисертації з теми "Fresh cut produce systems"
Limvorasak, Saran, and Zhiheng Xu. "Multi-echelon inventory optimization for fresh produce." Thesis, Massachusetts Institute of Technology, 2013. http://hdl.handle.net/1721.1/81101.
Повний текст джерелаCataloged from PDF version of thesis.
Includes bibliographical references (p. 69).
For fresh produce, the product freshness is a key value to end consumers. Retailers try to maximize product freshness at retail stores while maintaining high product availability. Fresh produce that is close to the end of its life cycle will either be scrapped or be sold at a much lower price. With an increasing demand volatility and complication of supply chain network, obsolescence cost from these spoilages has been increasing recently. Our research focuses on the study of multi-echelon inventory optimization for fresh produce. We investigated the impacts of an additional fulfillment center in a supply chain to justify an improvement in product freshness. We analyzed three relevant factors: transit time, inventory dwell time and safety time, which affect the time products spend in a supply chain from the suppliers to the retail stores. Our objective was to create a predictive model that could determine whether product freshness could be improved when those products are shipped through a supply chain network with an additional fulfillment center. While a fulfillment center increases the total transit time by adding more "touches" of the inventory, it can provide benefits by reducing demand variability through the risk pooling effect. When an fulfillment center aggregates demand from several grocery distribution centers, it pools the demand volatility across various locations, thus reducing the demand volatility and the safety stock. Our model demonstrated that, with a fulfillment center, six product categories (Berries, Watermelons, Cherries, Mixed melons, Stone fruit, and Strawberries) had a decrease in the safety time that is more than the increase in total transit time, resulting in the improved product freshness at retail stores. Further, we defined a term "Enhance Coefficient of Variation (ECV)" to quantify the demand volatility. Finally, we determined a set of minimum ECV ratios in order to make an fulfillment center benefits the product freshness under different replenishment frequencies. Retailers can use this ECV ratio as an indicator to make channeling decisions.
by Saran Limvorasak and Zhiheng Xu.
M.Eng.in Logistics
Alradaan, Ali. "DYNAMICS OF WASH WATER PARAMETERS IN THE SANITIZATION OF FRESHLY-CUT PRODUCE." Cleveland State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=csu1526384084438372.
Повний текст джерелаTroya, Maria Rosa. "Improving liquid chemical intervention methods to control pathogens on fresh-cut fruits and vegetables." Texas A&M University, 2003. http://hdl.handle.net/1969.1/3929.
Повний текст джерелаSuryawanshi, Yogeshwar D. (Yogeshwar Dattatraya), and Thomas Hsien. "Multi-echelon inventory management for a fresh produce retail supply chain." Thesis, Massachusetts Institute of Technology, 2010. http://hdl.handle.net/1721.1/61188.
Повний текст джерелаCataloged from PDF version of thesis.
Includes bibliographical references (p. 83-84).
Perishability presents a challenging problem in inventory management for the fresh produce industry since it can lead to higher inventory costs and lower service levels. If a supply chain has multiple echelons, that further complicates the issue since companies have an added risk of not having the right amount of product at the right location at the right time. We conduct our research on Chiquita's Fresh Express supply chain. We analyze the impact of perishability on total relevant costs. Our research focuses on determining the optimal inventory policy for the system considering inventory holding costs, shrinkage costs, lost sales costs, forecast accuracy and service levels. We test the sensitivity of the system with respect to forecast errors and the transportation lead time. We developed a discrete-event simulation model using Arena software to conduct the research. Our research demonstrates that by lowering the current target on-hand inventory levels at the distribution center and retail stores, inventory holding costs and shrinkage costs are reduced significantly. Under the optimal inventory policy, the system can save 31% in costs, improve the item fill rate at the distribution center, reduce the total shrinkage volume, and maintain high service levels of more than 95% at the retail stores. Our sensitivity analysis shows that the system is very sensitive to the forecast errors. Additionally, we recommend keeping the transportation lead time as low as possible to maximize the products' lifetime at the retail stores. Reducing the forecast errors or the transportation lead time would reduce the total relevant cost of the system while improving the item fill rates across the supply chain.
by Yogeshwar D. Suryawanshi and Thomas Hsien.
M.Eng.in Logistics
Collazo, Cordero Cyrelys. "Novel preservation strategies for microbial decontamination of fresh-cut fruit and vegetables." Doctoral thesis, Universitat de Lleida, 2018. http://hdl.handle.net/10803/663375.
Повний текст джерелаLa bioconservación, así como métodos químicos y físicos, se evaluaron para controlar patógenos transmitidos por los alimentos en productos vegetales mínimamente procesados. La investigación de los mecanismos de acción de Pseudomonas graminis (CPA-7) reveló que su actividad bioconservadora se ejerce a través de la combinación de la competencia, del deterioro de las capacidades de colonización de los patógenos y de la activación de la respuesta defensiva del hospedante vegetal. Como enfoque físico, se evaluó la luz ultravioleta C acoplada a inmersión (WUV), en agua y en ácido peroxiacético (PAA), para descontaminar vegetales mínimamente procesados. WUV redujo la microbiota nativa y los patógenos inoculados en brócoli y verduras de hoja, y además mejoró las propiedades bioactivas del brócoli. Otra tecnología física: la luz pulsada, se ensayó para la descontaminación del brócoli sin mostrar idoneidad. Finalmente, se evaluó la combinación de WUV, PAA y CPA-7 para la descontaminación de verduras de hoja. Esta estrategia mejoró sinergísticamente el efecto inhibidor de CPA-7 sobre el crecimiento de Salmonella enterica dependiendo de la matriz. En resumen, la biopreservación y la aplicación de WUV son tecnologías prometedoras, alternativas al cloro, que actúan a través de múltiples mecanismos y que pueden implementarse para mejorar la calidad microbiológica y bioactiva de los vegetales mínimamente procesados.
Biopreservation as well as chemical and physical methods were essayed to control foodborne pathogens in fresh-cut fruit and vegetables. The investigation of the action mechanisms of Pseudomonas graminis (CPA-7) revealed that its biopreservative activity is exerted through the combination of competition, the impairment of pathogen’s colonization abilities and the activation of the plant-host's defense response. As a physical approach, water-assisted UV-C (WUV) was evaluated, alone and combined with peroxyacetic acid (PAA), for the decontamination of fresh-cut vegetables. It was effective for reducing native microbiota and inoculated pathogens in fresh-cut broccoli and leafy greens, as well as for enhancing the bioactive content in broccoli. Another physical technology: pulsed light was essayed for decontamination of broccoli, showing no suitability. Finally, the combination of WUV, PAA and CPA-7 was evaluated for decontamination of leafy greens, showing a synergistic enhancement of the inhibitory effect of CPA-7 on S. enterica growth depending on the matrix. In summary, biopreservation and WUV are promising alternative-to-chlorine technologies, which act via multiple mechanisms, and can be implemented to improve the microbiological and nutritional quality of fresh-cut produce.
Limoges, Marie. "An Environmental Approach To Food Safety Assessment Using Artisan Cheese And Fresh Produce As Model Systems." ScholarWorks @ UVM, 2019. https://scholarworks.uvm.edu/graddis/1013.
Повний текст джерелаYou, David Jinsoo. "Rapid Pathogen Detection using Handheld Optical Immunoassay and Wire-guided Droplet PCR Systems." Diss., The University of Arizona, 2011. http://hdl.handle.net/10150/145421.
Повний текст джерелаBroeker, Robin Gwen Salinsky. "The stability of Clostridium botulinum toxin type A on fresh and fresh-cut produce." 2005. http://purl.galileo.usg.edu/uga%5Fetd/broeker%5Frobin%5Fg%5F200508%5Fms.
Повний текст джерелаDirected by Mark Harrison. Includes an article submitted to Journal of food protection. For abstract see http://getd.galib.uga.edu/hold5yr/broeker_robin_g_200508_ms/broeker_robin_g_200508_ms.pdf. Includes bibliographical references.
Huque, Roksana. "Effect of nitric oxide on metabolism of fresh-cut apples and lettuces in relation to surface browning." Thesis, 2011. http://hdl.handle.net/1959.13/921838.
Повний текст джерелаSurface browning is an important cause of deterioration of fresh-cut produce during postharvest handling. Nitric oxide (NO) has recently been found to delay the onset of surface browning in fresh-cut apples and iceberg lettuce. Effectiveness of NO applied as NO gas and the NO donor compound 2,2’-(hydroxynitrosohydrazino)-bisethanamine (diethylenetriamine nitric oxide, DETANO) dissolved in phosphate buffer (pH 6.5) solution on the physiological parameters of ethylene production, respiration and water loss, and biochemical parameters of total phenol content, PPO activity, ion leakage and lipid peroxide level were investigated. Granny Smith apple slices treated with 10 µl.l⁻¹ NO gas and 10 mg.l⁻¹ DETANO showed delayed development of surface browning and also resulted in a lower total phenol content, inhibition of PPO activity, reduced ion leakage and reduced rate of respiration but had no significant effect on ethylene production, water loss or lipid peroxide level as measured by malondialdehyde and hydrogen peroxide levels. The two control treatments of phosphate buffer (pH 6.5) and water dips also had significant effects on all parameters compared to untreated slices. The relative effectiveness treatments on postharvest life, apple physiology and biochemistry was DETANO > NO gas > phosphate buffer > water > untreated. The NO donors, sodium nitroprusside (SNP) and Piloty’s acid dissolved in water also inhibited development of surface browning but were not as effective as DETANO. Apple slices dipped in chlorogenic acid dissolved in water showed surface browning within an hour of treatment. Dipping in DETANO solution negated the effect of chlorogenic acid whether applied before or after dipping in chlorogenic acid solution while the buffer and NO gas were also effective. A UV-scan of chlorogenic acid dissolved in water showed a marked decreased in absorbance over the eight day storage period suggesting that chlorogenic acid was oxidised by aerial oxygen. The addition of NO gas and DETANO accelerated the loss of chlorogenic acid. It is suggested that browning development of fresh-cut produce can be inhibited by action taken soon after cutting. The concentration of phenols on the surface could be the rate limiting steps in browning development with non-enzymatic oxidation of phenols by atmospheric oxygen a contributor to browning. NO gas, DETANO and SNP inhibited the surface browning of green oak lettuce slices. The optimum concentration of DETANO or SNP (500 mg.l⁻¹) and NO gas (100 μl.l⁻¹) resulted in approximately 60% and 30% increase in postharvest life over untreated slices respectively.
SHAN, HSIAO SHU, and 蕭淑珊. "The effects of anti-bacteria and quality preservation of egg shell powder on the fresh cut produce." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/72680853190373032167.
Повний текст джерела國立高雄海洋科技大學
水產食品科學研究所
103
There were 6.5 billon egg and 480 thousand tons of egg shell were produced in 2010, according to the Council of Agriculture, Taiwan. Usually, egg shells are treated as waste. However, the composition of egg shell is similar to oyster shell and after high temperature incineration; the egg shell ashes dissolves in water should form a high alkali solution possessing antimicrobial abilities. Fresh cut produce has become a regular food item in nowadays life. However, there is no sterilizing procedure before consumption to avoid foodborne disease. Therefore, this research used egg shell powder to inactivate Salmonella enterica subs. Enterica serotype Typhimurium, Escherichia coli, Staphylococcus aureus and Vibrio parahaemolyticus on the fresh cut guava and lettuce. Two concentrations of egg powder suspension were used, 0.1% egg and 0.5%. In addition, reverse osmosis water and 200 ppm NaClO were used as negative and positive control, respectively. Bacteria were inoculated on the surface of guava and lettuce, after being dried, the fresh cut guava or lettuce were was washed by the 0.1% or 0.5% egg powder suspensions for 1 min. The result showed that both 0.1% and 0.5% egg shell powder solution were effective against Gram- negative bacteria E. coli, S. Typhimurium and V. parahaemolyticus, and V. parahaemolyticus was greatest decreased 1-2 log CFU/g (p<0.05). There was no significant difference with different egg shell solutions and 200 ppm NaClO with egg powder (p>0.05). The disinfecting ability was similar with egg shell powder, and 200 ppm NaClO solution was no significant difference. In addition, there were no remaining bacteria in the treated solution. Physical and cutting forces of the lettuce and cabbage increased after washing egg shell powder (p<0.05). Furthermore, egg shell powder maintained the breaking and cutting forces during storage. Less color and texture altered than negative control was observed, general reception was also significant higher than negative control, and (p<0.05). Results showed egg shell powder effectively inactivate the foodborne pathogens and maintain the sensory quality during storage.
Книги з теми "Fresh cut produce systems"
Sharan, Girja. Slow pace of modernization in fresh produce postharvest systems in Ahmedabad region. Ahmedabad: Indian Institute of Management, 2001.
Знайти повний текст джерелаReview of the industry response to the safety of fresh and fresh-cut produce: Hearing before the Subcommmittee on Horticulture and Organic Agriculture of the Committee on Agriculture, House of Representatives, One Hundred Tenth Congress, first session, May 15, 2007. Washington: U.S. G.P.O., 2008.
Знайти повний текст джерелаGil, Maria Isabel, and Randolph M. Beaudry. Controlled and Modified Atmosphere for Fresh and Fresh-Cut Produce. Elsevier Science & Technology, 2020.
Знайти повний текст джерелаGil, Maria Isabel, and Randolph M. Beaudry. Controlled and Modified Atmosphere for Fresh and Fresh-Cut Produce. Elsevier Science & Technology, 2020.
Знайти повний текст джерелаControlled and Modified Atmospheres for Fresh and Fresh-Cut Produce. Elsevier, 2020. http://dx.doi.org/10.1016/c2015-0-02025-1.
Повний текст джерелаCommittee on Agriculture House of Representatives, United States House of Representatives, and United States United States Congress. Review of the Industry Response to the Safety of Fresh and Fresh-Cut Produce. Independently Published, 2019.
Знайти повний текст джерелаЧастини книг з теми "Fresh cut produce systems"
Torrieri, Elena, Pramod V. Mahajan, Silvana Cavella, Maria De Sousa Gallagher, Fernanda A. R. Oliveira, and Paolo Masi. "Mathematical Modelling of Modified Atmosphere Package: An Engineering Approach to Design Packaging Systems for Fresh-Cut Produce." In Springer Optimization and Its Applications, 455–83. Boston, MA: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-75181-8_22.
Повний текст джерелаGarrett, E. H. "Fresh-cut produce." In Principles and Applications of Modified Atmosphere Packaging of Foods, 125–34. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-6097-5_6.
Повний текст джерелаGarrett, E. H. "Fresh-cut produce." In Principles and Applications of Modified Atmosphere Packaging of Foods, 125–34. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-6252-5_6.
Повний текст джерелаMorgan, Lynette. "Harvest and postharvest factors." In Hydroponics and protected cultivation: a practical guide, 268–90. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0014.
Повний текст джерелаMorgan, Lynette. "Harvest and postharvest factors." In Hydroponics and protected cultivation: a practical guide, 268–90. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0268.
Повний текст джерелаBhagwat, Arvind A. "Microbiological Safety of Fresh-Cut Produce: Where Are We Now?" In Microbiology of Fresh Produce, 121–65. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555817527.ch5.
Повний текст джерелаGates, Roger. "Microperforated Films for Fresh Produce Packaging." In Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables, 209–17. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9780470959145.ch10.
Повний текст джерелаChuang, Kenny. "Fresh-Cut Produce Microbiology of Modified Atmosphere Packaging." In Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables, 57–70. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9780470959145.ch4.
Повний текст джерелаHentges, Dawn L. "Safe Handling of Fresh-cut Produce and Salads." In Food Safety Handbook, 425–42. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/047172159x.ch24.
Повний текст джерелаBrendan A., Niemira. "Antimicrobial Application of Low-dose Irradiation of Fresh and Fresh-cut Produce." In Food Irradiation Research and Technology, 255–70. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2012. http://dx.doi.org/10.1002/9781118422557.ch14.
Повний текст джерелаТези доповідей конференцій з теми "Fresh cut produce systems"
Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.
Повний текст джерелаJafari, Fatemeh, Jamshid Mousavi, Kumaraswamy Ponnambalam, Fakhri Karray, and Lobna Nassar. "Machine Learning Tools for the Prediction of Fresh Produce Procurement Price." In 2020 IEEE International Conference on Systems, Man, and Cybernetics (SMC). IEEE, 2020. http://dx.doi.org/10.1109/smc42975.2020.9282887.
Повний текст джерелаNasr, Islam, Lobna Nassar, and Fakhri Karray. "Enhancing Fresh Produce Yield Forecasting Using Vegetation Indices from Satellite Images." In 2022 IEEE International Conference on Systems, Man, and Cybernetics (SMC). IEEE, 2022. http://dx.doi.org/10.1109/smc53654.2022.9945362.
Повний текст джерелаJafari, Fatemeh, Lobna Nassar, and Fakhri Karray. "Time Series Similarity Analysis Framework in Fresh Produce Yield Forecast Domain." In 2021 IEEE International Conference on Systems, Man, and Cybernetics (SMC). IEEE, 2021. http://dx.doi.org/10.1109/smc52423.2021.9659236.
Повний текст джерелаSudarević, Tomislav, and Jovana Galić. "Fresh Produce Markets as Direct Distribution Chanel for Organic Products in Republika Srpska." In 26th International Scientific Conference Strategic Management and Decision Support Systems in Strategic Management. University of Novi Sad, Faculty of Economics in Subotica, 2021. http://dx.doi.org/10.46541/978-86-7233-397-8_139.
Повний текст джерелаSu, Xiaofeng, Wenhe Lin, Anxin Xu, Lingyun Huang, Jingjing Wu, Shanmei Cai, Lili Sun, and Wenxing Xu. "Customer Experience and Continual Usage Willingness of Fresh Products APPs: Based on the Framework of the Cue Utilization Theory." In 2019 International Conference on Industrial Engineering and Systems Management (IESM). IEEE, 2019. http://dx.doi.org/10.1109/iesm45758.2019.8948142.
Повний текст джерелаHuzayyin, O. A., M. S. El Morsi, M. A. Serag-Eldin, and M. F. El-Bedaiwy. "Prototype for Solar Powered Chip-Ice Production Facility." In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-72510.
Повний текст джерелаWorsham, Elizabeth K., Alexander D. Thomas, and Stephen D. Terry. "Revenue Maximization for a Groundwater Desalination Plant and Small Modular Reactor Coupling." In ASME 2019 Power Conference. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/power2019-1823.
Повний текст джерелаBaxter, John M., and Joel Hiltner. "Working Toward Homogeneous Diesel Combustion: A Fresh Look at the Work of Max Fiedler." In ASME 2001 Internal Combustion Engine Division Fall Technical Conference. American Society of Mechanical Engineers, 2001. http://dx.doi.org/10.1115/2001-ice-418.
Повний текст джерелаChurakov, Artem Vladimirovich, Maxim Nikolaevich Pichugin, Ruslan Ramilevich Gaynetdinov, Ildar Gayazovich Faizullin, Alexandras Pyatro Stabinskas, Nikolay Vladimirovich Chebykin, Ruslan Pavlovich Uchuev, et al. "Hydraulic Fracturing on Water from Alternative Sources: An Integrated Approach, Ways, and Solutions." In SPE Russian Petroleum Technology Conference. SPE, 2021. http://dx.doi.org/10.2118/206634-ms.
Повний текст джерелаЗвіти організацій з теми "Fresh cut produce systems"
Simon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach, and Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568762.bard.
Повний текст джерелаBrandl, Maria T., Shlomo Sela, Craig T. Parker, and Victor Rodov. Salmonella enterica Interactions with Fresh Produce. United States Department of Agriculture, September 2010. http://dx.doi.org/10.32747/2010.7592642.bard.
Повний текст джерелаShomer, Ilan, Ruth E. Stark, Victor Gaba, and James D. Batteas. Understanding the hardening syndrome of potato (Solanum tuberosum L.) tuber tissue to eliminate textural defects in fresh and fresh-peeled/cut products. United States Department of Agriculture, November 2002. http://dx.doi.org/10.32747/2002.7587238.bard.
Повний текст джерелаCameron, Arthur, Shimshon Ben-Yehoshua, and Rebecca Hernandez. Design and Function of Modified Atmosphere Packaging Systems for Fresh Produce: a Unified Approach for Optimizing Oxygen, Carbon Dioxide and Relative Humidity. United States Department of Agriculture, January 1996. http://dx.doi.org/10.32747/1996.7613019.bard.
Повний текст джерелаIrudayaraj, Joseph, Ze'ev Schmilovitch, Amos Mizrach, Giora Kritzman, and Chitrita DebRoy. Rapid detection of food borne pathogens and non-pathogens in fresh produce using FT-IRS and raman spectroscopy. United States Department of Agriculture, October 2004. http://dx.doi.org/10.32747/2004.7587221.bard.
Повний текст джерелаCrisosto, Carlos, Susan Lurie, Haya Friedman, Ebenezer Ogundiwin, Cameron Peace, and George Manganaris. Biological Systems Approach to Developing Mealiness-free Peach and Nectarine Fruit. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7592650.bard.
Повний текст джерела