Effects of processing and packaging on vitamin C and β-carotene content of ready-to-use (RTU) vegetables
- 31 March 2000
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 33 (2), 131-136
- https://doi.org/10.1016/s0963-9969(00)00027-2
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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