Carbon Dioxide Treatment on Strawberry Fruit Prep and Its Effect on Shelf Life
This research evaluates the effectiveness of using carbon dioxide (CO2) pressurization to extend strawberry fruit prep shelf life for the eventual use in yogurt applications. In this experiment, CO2 treatments of 5, 15, and 25 pounds per square inch were used as a processing step to inactivate micro...
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| Format: | Others |
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BYU ScholarsArchive
2018
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| Online Access: | https://scholarsarchive.byu.edu/etd/7719 https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=8719&context=etd |