Effects of chemical compounds and hot water on quality of...

Effects of chemical compounds and hot water on quality of fresh-cut white cabbage ( Brassica oleracea var. capitata )

Valencia-Chamorro, S., Tapia-Peñafiel, C., Sotomayor-Grijalva, M.C.
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Language:
english
Journal:
Acta Horticulturae
DOI:
10.17660/actahortic.2016.1141.42
Date:
October, 2016
File:
PDF, 277 KB
english, 2016
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