Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts - Concepedia

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Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

51

Citations

29

References

2012

Year

Massimiliano Rinaldi, Chiara Dall’Asta, Federica Meli, E. Morini, Nicoletta Pellegrini, Monica Gatti, Emma Chiavaro

Food and Bioprocess Technology

Food ChemistryNutritionVegetable ProductionBrussels SproutsFood SpoilageBiotechnologyAgricultural EconomicsFood MicrobiologyMicrobiologyFood ProcessingPublic HealthFood QualityFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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