Precooling Methods For Commercial Vegetable Producers

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dc.contributor.author Junge, Katie
dc.contributor.author Weimar, Mark
dc.contributor.author Blanton, Dave
dc.contributor.author Hayenga, Marvin
dc.contributor.author Gladon, Richard
dc.contributor.department Department of Economics (LAS)
dc.date 2018-02-16T10:28:19.000
dc.date.accessioned 2020-06-30T02:10:26Z
dc.date.available 2020-06-30T02:10:26Z
dc.date.embargo 2015-05-27
dc.date.issued 1986
dc.description.abstract <p>Horticultural product deterioration''after "harvest is caused by respiration, 'a complex process which at higher temperatures causes'faster ' decay of the product. Vegetable products vary in their rate" of respira tion; but for most 'products,' good "cooling'is critical to retard physiolog ical deterioration' and maintain shelf life 'and quality [9,'p.' 35]'.'</p>
dc.identifier archive/lib.dr.iastate.edu/econ_las_staffpapers/24/
dc.identifier.articleid 1158
dc.identifier.contextkey 7148254
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath econ_las_staffpapers/24
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/22121
dc.source.bitstream archive/lib.dr.iastate.edu/econ_las_staffpapers/24/EconStaffPaper_160.pdf|||Fri Jan 14 22:50:45 UTC 2022
dc.subject.disciplines Agribusiness
dc.subject.disciplines Entrepreneurial and Small Business Operations
dc.subject.disciplines Labor Economics
dc.subject.disciplines Technology and Innovation
dc.title Precooling Methods For Commercial Vegetable Producers
dc.type article
dc.type.genre report
dspace.entity.type Publication
relation.isOrgUnitOfPublication 4c5aa914-a84a-4951-ab5f-3f60f4b65b3d
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