Study of Factors Affecting Temperature, Relative Humidity and Moisture Loss in Fresh Fruit and Vegetable Storages**Issued as NRCC No. 12278.-Reference-Cited by-同舟云学术

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Study of Factors Affecting Temperature, Relative Humidity and Moisture Loss in Fresh Fruit and Vegetable Storages**Issued as NRCC No. 12278.

Published:1971-10 Issue:4 Volume:4 Page:146-153
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Lentz C.P.,van den Berg L.,McCullough R.S.

Publisher

Elsevier BV

Subject

General Medicine

Reference6 articles.

1. Temperature, air movement and moisture loss in fresh fruit and vegetable storages;Lentz;11th Int. Cong. Refrig,1963

2. Moisture loss of carrots under refrigerated storage;Lentz;Food Tech.,1966

3. Moisture loss of apples under refrigerated storage conditions;Lentz;Food Tech.,1964

4. The design and operation of jacketed vegetable storage;Lentz;Can. Inst. Food Tech. J.,1971

5. High humidity storage of carrots and cabbage;van den Berg;I.I.R. Bull. Annex 1,1966

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Equilibrium Relative Humidity of Plant Tissue;Canadian Institute of Food Science and Technology Journal;1985-02

2. Heat and mass transfer during cooling and storage of agricultural products;Chemical Engineering Science;1982

3. FIRMNESS AND THERMAL CONDUCTIVITY OF RED BEETS IN STORAGE;Journal of Food Process Engineering;1977-07

4. Moisture Loss of Vegetables under Refrigerated Storage Conditions;Canadian Institute of Food Technology Journal;1971-10

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