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Cut type and storage temperature on the quality of minimally processed onions

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Dettagli Bibliografici
Autore principale:	Natalia Dallocca Berno
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Asociación Iberoamericana de Tecnología Postcosecha, S.C. 2019
Soggetti:	Agrociencias cut fresh pungency shelf life temperature
Accesso online:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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