![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Péneau S. Linke A. Escher F. Nuessli J.
Publisher: Emerald Group Publishing Ltd
ISSN: 0007-070X
Source: British Food Journal, Vol.111, Iss.3, 2008-03, pp. : 243-256
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By Hoefkens Christine Verbeke Wim Aertsens Joris Mondelaers Koen Camp John Van
British Food Journal, Vol. 111, Iss. 10, 2009-09 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By Jacxsens L. Ibañez I. Castro Gómez-López V. M. Fernandes J. Araujo Allende A. Uyttendaele M. Huybrechts I.
Journal of Food Protection, Vol. 78, Iss. 4, 2015-04 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Gloss of Fruits and Vegetables
By Nussinovitch A. Ward G. Mey-Tal E.
Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 1, 1996-01 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)