Hållbarhetsförlängning av skuren isbergssallat genom paketering i modifierad atmosfär
Problem definition: The production, sale and consumption of ready to eat-vegetables and salads have increased at a frantic pace over the last decade and this trend shows signs of continuing. This very much depends on that ready to eat-salads are minimally processed and contain no artificial additives. They also retain a large amount of their nutrients after harvest and do not require any preparat