Effect of sequential treatment of warm water dip and low-dose gamma irradiation on the quality of fresh-cut green onions

Effect of sequential treatment of warm water dip and low-dose gamma irradiation on the quality of fresh-cut green onions

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Kim, Hyun Jung, Feng, Hao, Toshkov, A., Fan, Xuetong
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 3 (2005), p. M179-185
Materias:	Alimentos Cebolla Allium cepa Productos frescos Irradiación Irradiación gamma Almacenamiento Alimentos procesados Hortalizas frescas Alimentos mínimamente procesados
Publicación relacionada:	Contenido en: Journal of food science

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