Quality changes after vacuum-based and conventional...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2013 Vol. 50; Iss. 2

Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage

Ginés Benito Martínez-Hernández, Francisco Artés-Hernández, Perla A. Gómez, Francisco Artés
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Volume:
50
Year:
2013
Language:
english
DOI:
10.1016/j.lwt.2012.07.014
File:
PDF, 444 KB
english, 2013
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