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Optimization of the Appearance Quality in CO 2 Processed Re..:
Gianmarco Barberi
;
Víctor González-Alonso
;
Sara Spilimbergo
...
https://www.mdpi.com/2304-8158/10/12/2999. , 2021
Link:
https://doi.org/10.3390/foods10122999
RT Journal T1
Optimization of the Appearance Quality in CO 2 Processed Ready-to-Eat Carrots through Image Analysis
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:336bcade0be246059fd2c7916799e0c8&Exemplar=1&LAN=DE A1 Gianmarco Barberi A1 Víctor González-Alonso A1 Sara Spilimbergo A1 Massimiliano Barolo A1 Alessandro Zambon A1 Pierantonio Facco PB MDPI AG YR 2021 K1 high-pressure CO 2 K1 food appearance K1 ready-to-eat carrots K1 food preservation K1 modified atmosphere packaging K1 image analysis K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/12/2999 LK http://dx.doi.org/https://doi.org/10.3390/foods10122999 DO https://doi.org/10.3390/foods10122999 SF ELIB - SuUB Bremen
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