Effect of ascorbic acid applied by two hydrocooling methods on physical and chemical properties of green leaf lettuce stored at 5ºC
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 71, no. 3 (2006), p. S270-276 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 00979cab#a22003134c#4500 | ||
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