Now showing items 1-3 of 3
USING OXYGEN AND BIOPRESERVATION AS HURDLES TO IMPROVE SAFETY OF COOKED FOOD DURING STORAGE AT REFRIGERATION TEMPERATURES
Cook-chill food products are of concern because they can support the microbial growth of pathogens when subjecting to time/temperature abuses during processing and distribution. The maximum recommended storage temperatures ...
UNCERTAINTIES ASSOCIATED WITH THE USE OF AIR TEMPERATURE AS INPUT IN DECISION SUPPORT SYSTEMS FOR VINEYARD MANAGEMENT
Under the assumption that tissue temperature and canopy air temperature are similar, air temperature is a primary input in agricultural models. However, most often, the data used as input in the models are measured at ...
Vineyard Canopy Images during Early Growth Stage
This dataset contains the vineyard canopy images captured during early growth stages of green shoots