✦ LIBER ✦
Sensory Characteristics of Fresh-Cut Spinach Preserved by Combined Factors Methodology
✍ Scribed by A.M. Piagentini; D.R. Güemes; M.E. Pirovani
- Book ID
- 108823797
- Publisher
- Institute of Food Technologists
- Year
- 2002
- Tongue
- English
- Weight
- 709 KB
- Volume
- 67
- Category
- Article
- ISSN
- 0022-1147
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