Sensory Characteristics of Fresh‐Cut Spinach Preserved by Combined Factors Methodology
Year: 2002
Type: article
Source: Journal of Food Science
Authors: A.M. Piagentini, D.R. Güemes, M.E. Pirovani
Institution: Universidad Nacional del Litoral
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W1981375588