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eNauka >  Results >  Lactic Acid and Ultraviolet-C as Sanitizer for Preserving Quality of Minimally Processed Romaine Lettuce
Title: Lactic Acid and Ultraviolet-C as Sanitizer for Preserving Quality of Minimally Processed Romaine Lettuce
Authors: Nogales-Delgado, S.; Fernández-León, A.M.; Delgado-Adámez, J.; Hernández-Méndez, M.T.; Bohoyo-Gil, D.
Other contributors: Miletić, Nemanja  
Issue Date: 2014
Publication: Journal of Food Processing and Preservation
ISSN: 01458892 Journal of Food Processing and Preservation Search Idenfier
Type: Article
Collation: vol. 38 br. 3 str. 774-783
DOI: 10.1111/jfpp.12029
WoS-ID: 000337612900005
Scopus-ID: 2-s2.0-84902376730
URI: https://enauka.gov.rs/handle/123456789/859418
Metadata source: (Preuzeto iz CrossRef-a) Miletić, Nemanja
M-category: 
22M22

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