Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time
- 7 August 2004
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 219 (5) , 492-499
- https://doi.org/10.1007/s00217-004-0989-z
Abstract
No abstract availableKeywords
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