Difference between revisions of "Controlled Atmosphere Packaging"
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(New page: Packaging method in which selected atmospheric concentrations of gases are maintained throughout storage in order to extend product shelf life. Gas may either be evacuated or introduced to...) |
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| − | Packaging method in which selected atmospheric concentrations of gases are maintained throughout storage in order to extend product shelf life. Gas may either be evacuated or introduced to achieve the desired atmosphere. Normally used for | + | Packaging method in which selected atmospheric concentrations of gases are maintained throughout storage in order to extend product shelf life. Gas may either be evacuated or introduced to achieve the desired atmosphere. Normally used for [[fruit]]s and vegetables, not meat products. |
==References== | ==References== | ||
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | [http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | ||
Revision as of 04:05, November 14, 2007
Packaging method in which selected atmospheric concentrations of gases are maintained throughout storage in order to extend product shelf life. Gas may either be evacuated or introduced to achieve the desired atmosphere. Normally used for fruits and vegetables, not meat products.