Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine
- 15 January 2008
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 121 (1), 74-83
- https://doi.org/10.1016/j.ijfoodmicro.2007.11.036
Abstract
No abstract availableKeywords
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