Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5°C
Juan R. Esparza Rivera, Martha B. Stone, Cecil Stushnoff, Elizabeth Pilon-Smits, Patricia A. KendallVolume:
71
Année:
2006
Langue:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2006.tb15653.x
Fichier:
PDF, 853 KB
english, 2006