Shelf life of minimally processed potatoes: Part 1. Effects of high oxygen partial pressures in combination with ascorbic and citric acids on enzymatic browning

✍ Scribed by S. Limbo; L. Piergiovanni

• Book ID: 113859773
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 500 KB
• Volume: 39
• Category: Article
• ISSN: 0925-5214
• DOI: 10.1016/j.postharvbio.2005.10.016