UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce
- 30 May 2003
- journal article
- Published by Elsevier in Food Research International
- Vol. 36 (7) , 739-746
- https://doi.org/10.1016/s0963-9969(03)00054-1
Abstract
No abstract availableKeywords
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