Sensory Characteristics of Fresh-Cut Spinach Preserved by Combined Factors Methodology

• 作者A.M. Piagentini; D.R. Güemes; M.E. Pirovani
• 卷第67卷
• 期第4期
• 印刷ISSN0022-1147
• 电子ISSN1750-3841
• 文件大小709.07KB
• 发表时间2002
• DOI10.1111/j.1365-2621.2002.tb10319.x
• 页码1544-1549