Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple

Publisher: John Wiley & Sons Inc

E-ISSN: 1750-3841|80|2|S426-S434

ISSN: 0022-1147

Source: JOURNAL OF FOOD SCIENCE, Vol.80, Iss.2, 2015-02, pp. : S426-S434

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content