Minimally processed potatoes: Part 2. Effects of high oxygen partial pressures in combination with ascorbic and citric acid on loss of some quality traits

✍ Scribed by S. Limbo; L. Piergiovanni

• Book ID: 113859920
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 458 KB
• Volume: 43
• Category: Article
• ISSN: 0925-5214
• DOI: 10.1016/j.postharvbio.2006.08.015