Susceptibility of minimally processed green pepper and cucumber to chilling injury as observed by apparent respiration rate

• KANG J. S.

収録刊行物

• International Journal of Food Science and Technology

  International Journal of Food Science and Technology 32 421-426, 1997

詳細情報

• CRID: 1573950401478507264
• NII論文ID: 80010280327
• データソース種別:
  • CiNii Articles