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The application of High Oxygen Atmospheres (HOA) (i.e. >70% O 2 ) for packaging ready-to-eat vegetables was evaluated as an alternative technique for low O 2 Equilibrium Modified Atmosphere (EMA) packaging (3% O 2 -5% CO 2 -balance N 2 ) for respiring products. Comparative experiments between both techniques were performed in-vitro and in-vivo. Typical spoilage...
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