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Retention of Quality and Nutritional Value of 13 Fresh-Cut Vegetables Treated with Low-Dose Radiation

✍ Scribed by X. Fan; K.J.B. Sokorai

Book ID: 111405645
Publisher: Institute of Food Technologists
Year: 2008
Tongue: English
Weight: 138 KB
Volume: 73
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2008.00871.x

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