Control of Superficial Scald on ‘?Anjou’ Pears by Ethoxyquin: Effect of Ethoxyquin Concentration, Time and Method of Application, and a Combined Effect with Controlled Atmosphere Storage

✍ Scribed by P. M. CHEN; D. M. VARGA; E. A. MIELKE; T. J. FACTEAU; S. R. DRAKE

• Book ID: 108816698
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 733 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb06044.x