Method of Measurement of CO2 Adsorbed into α-Cyclodextrin by Infra-Red CO2 Probe
Author:
Affiliation:
1. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
2. School of Chemical Engineering, The University of Queensland, St. Lucia, Australia
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1084005
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1. Modified atmosphere packaging of fruits and vegetables
2. THERMAL DEATH PARAMETERS of ORANGE JUICE and EFFECT of MINIMAL HEAT TREATMENT and CARBON DIOXIDE ON SHELF-LIFE
3. Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce
4. Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review
5. Effect of Temperature of CO2 Injection on the pH and Freezing Point of Milks and Creams
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