Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5°C
- 30 June 2006
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 71 (3), S270-S276
- https://doi.org/10.1111/j.1365-2621.2006.tb15653.x
Abstract
No abstract availableKeywords
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