Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life

✍ Scribed by A Allende; E Aguayo; F Artés

• Book ID: 114159001
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 151 KB
• Volume: 91
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/s0168-1605(03)00373-8