ShareMicrobial and sensory quality of commercial fresh-processed red lettuce throughout the production chain and shelf life.
Author(s) : ALLENDE A., AGUAYO E., ARTÉS F.
Type of article: Article
Details
- Original title: Microbial and sensory quality of commercial fresh-processed red lettuce throughout the production chain and shelf life.
- Record ID : 2005-0830
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 91 - n. 2
- Publication date: 2004
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