UV-C radiation as a novel technique for keeping quality of fresh processed 'Lollo Rosso' lettuce

Author: Allende A.   Artes F.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.36, Iss.7, 2003-08, pp. : 739-746

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