|
Nhan đề
| The effect of high hydrostatic pressure on themicrobiological quality and
physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.)
during refrigerated storage
/ Chun-Li Zhou and others |
|
Mô tả vật lý
| From p.26-36 |
|
Tác giả(bs) CN
| Wei Liu |
|
Tác giả(bs) CN
| Chi Yuan |
|
Tác giả(bs) CN
| Chun-Li Zhou |
|
Tác giả(bs) CN
| Jing Zhao |
|
Nguồn trích
| Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.-
Số: S
Tập: 21
Năm: 2014 |
|
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| 004 | 76D8BE01-BF5E-4AB6-BC30-29350ADF6B7F |
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| 005 | 201912061543 |
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| 008 | 081223s vm| vie |
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| 039 | |y20191206154352|zluuyen |
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| 245 | |aThe effect of high hydrostatic pressure on themicrobiological quality and
physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.)
during refrigerated storage
/ |cChun-Li Zhou and others |
|---|
| 300 | |aFrom p.26-36 |
|---|
| 700 | |a Wei Liu |
|---|
| 700 | |aChi Yuan |
|---|
| 700 | |aChun-Li Zhou |
|---|
| 700 | |aJing Zhao |
|---|
| 773 | |tInnovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.|d2014|v21|iS |
|---|
| 890 | |c1 |
|---|
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