Yayınlanmış 1 Ocak 2007
| Sürüm v1
Dergi makalesi
Açık
Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce
Oluşturanlar
Açıklama
BACKGROUND: The comparative effects of organic (citric and lactic) acids, ozone and chlorine on the microbiological population and quality parameters of fresh-cut lettuce during storage were evaluated.
Dosyalar
bib-00cc0a9d-019f-4ce1-841a-736b7e246738.txt
Dosyalar
(237 Bytes)
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md5:376a95873aa40d048ad2c9610c1c582f
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237 Bytes | Ön İzleme İndir |