Effect of sequential treatment of warm water dip and low-dose gamma irradiation on the quality of fresh-cut green onions
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 70, no. 3 (2005), p. M179-185 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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