This booklet is intended to be a practical manual that describes methods and materials that can be used by small-scale producers in developing countries to package agricultural products. It covers foods that are grown and/or processed on farms and then transported to wholesale markets or processors, or in some cases to retailers for sales to customers.
Quality and Physiology of Two Cultivars of Fresh-Cut Figs in Relation to Ripeness, Storage Temperature and Controlled Atmosphere
Physicochemical Quality, Antioxidant Compounds and Activity of MD-2 Pineapple Fruit at Five Ripening Stages
Principales Consideraciones en el Procesamiento Mínimo de Tubérculos y Raíces para Industrias Pequeñas y Medianas (Artesanales)
Whitemouth Croaker (Micropogonias furnieri) Protein Isolate and Organoclay Nanocomposite Coatings on Shelf Life and Quality of Fresh-Cut Pear