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Maintaining quality and prolonging shelf life of Asian vegetables by designing a modified atmosphere package. In New Zealand the vegetables are commonly grown for local consumption, however there is potential to export them since they are excellent sources for phytonutrients, vitamins and minerals and they can be grown all year ground.
Academic supervisors: Professor Julian Heyes (School of Food and Nutrition), Dr. Andrew East (School of Food and Nutrition)
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Last updated on Monday 13 February 2017