Effect of carbon dioxide on colour stability and microbiological quality of bulk packaged shallot (Allium ascalonium)

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Effect of carbon dioxide on colour stability and microbiological quality of bulk packaged shallot (Allium ascalonium)

Colour stability and microbiological quality of bulk packaged shallot puree were evaluated under modified atmosphere conditions (10% CO2 + 90% N2). Samples were packed in Ony/LLDPE bags of 0.07 mm thickness as primary packaging material and telescopic carton boxes as secondary packaging, then stored...

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Bibliographic Details
Main Authors:	Ahmad, Noor Azizah, Abdul Rahman, Russly, Osman, Azizah, Mustaffa, Razali
Format:	Article
Language:	English
Published:	Malaysian Agricultural Research and Development Institute (MARDI) 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/49303/ http://psasir.upm.edu.my/id/eprint/49303/1/Effect%20of%20carbon%20dioxide%20on%20colour%20stability%20and%20microbiological%20quality%20of%20bulk%20packaged%20shallot%20%28Allium%20ascalonium%29.pdf

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