The effect of hot water treatment on the storage ability improvement of fresh-cut Chinese cabbage - Concepedia

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The effect of hot water treatment on the storage ability improvement of fresh-cut Chinese cabbage

18

Citations

37

References

2021

Year

Maria Grzegorzewska, Ewa Badełek, Magdalena Szczech, Ryszard Kosson, Anna Wrzodak, Beata Kowalska, Giancarlo Colelli, Justyna Szwejda‐Grzybowska, Robert Maciorowski

Scientia Horticulturae

Hot Water TreatmentFresh-cut Chinese CabbageEnvironmental EngineeringFood PreservationStorage Ability ImprovementFood Storage

References

	Year	Citations

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