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Evaluation of the shelf life of minimally processed lettuce..:
Leila, Akhbariye
;
Nafiseh, Zamindar
;
Samira, Nasiri
...
Journal of Food Measurement and Characterization. 15 (2021) 5 - p. 4438-4445 , 2021
Link:
https://doi.org/10.1007/s11694-021-00991-x
RT Journal T1 <Title>Evaluation of the shelf life of minimally processed lettuce packed in modified atmosphere packaging treated with calcium lactate and heat shock, cysteine and ascorbic acid and sodium hypochlorite</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s11694-021-00991-x&Exemplar=1&LAN=DE A1 Leila, Akhbariye A1 Nafiseh, Zamindar A1 Samira, Nasiri A1 Saeed, Paidari A1 Mohammad, Goli A1 Hajar, Abbasi PB Springer Science and Business Media LLC YR 2021 SN 2193-4126 SN 2193-4134 JF Journal of Food Measurement and Characterization VO 15 IS 5 SP 4438 OP 4445 LK http://dx.doi.org/https://doi.org/10.1007/s11694-021-00991-x DO https://doi.org/10.1007/s11694-021-00991-x SF ELIB - SuUB Bremen
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