Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life
- 1 March 2004
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 91 (2) , 109-117
- https://doi.org/10.1016/s0168-1605(03)00373-8
Abstract
No abstract availableKeywords
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