Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions
- 31 May 2006
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 70 (3), M179-M185
- https://doi.org/10.1111/j.1365-2621.2005.tb07147.x
Abstract
No abstract availableKeywords
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