Effects of hot water immersion on storage quality of fresh broccoli heads

Autoria(s): Dong HQ; Jiang YM; Wang YH; Liu R; Guan HN
Data(s)

2004
Identificador

http://ir.scbg.ac.cn/handle/344003/2571

http://www.irgrid.ac.cn/handle/1471x/15887
Fonte

Dong HQ； Jiang YM； Wang YH； Liu R； Guan HN .Effects of hot water immersion on storage quality of fresh broccoli heads,Food Technology and Biotechnology,2004 ,42(2):135-139
Tipo

期刊论文
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