Lactic Acid and Ultraviolet‐C as Sanitizer for Preserving Quality of Minimally Processed Romaine Lettuce

E-ISSN： 1745-4549|38|3|774-783

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.38, Iss.3, 2014-06, pp. : 774-783

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