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Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions

โœ Scribed by Hyun Jung Kim; Hao Feng; Stoyan A. Toshkov; Xuetong Fan


Book ID
108826039
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
245 KB
Volume
70
Category
Article
ISSN
0022-1147

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