Nutritional, sensory, and physicochemical properties of vitamin E-and mineral-fortified fresh-cut apples by use of vacuum impregnation
Guardado en:
Publicado en: | Journal of food science |
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Autor principal: | |
Otros Autores: | , |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 70, no. 9 (2005), p. S593-599 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
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