Article ISI SCOPUS
JOURNAL OF FOOD PROCESSING AND PRESERVATION  (2017)

MICROBIOLOGICAL AND FUNCTIONAL QUALITY OF READY-TO-EAT ARUGULA AS TREATED BY COMBINATIONS OF UV-C AND NONCONVENTIONAL MODIFIED ATMOSPHERES

Yoplac I.

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Título según WOS: MICROBIOLOGICAL AND FUNCTIONAL QUALITY OF READY-TO-EAT ARUGULA AS TREATED BY COMBINATIONS OF UV-C AND NONCONVENTIONAL MODIFIED ATMOSPHERES
Título según SCOPUS: Microbiological and Functional Quality of Ready-to-Eat Arugula as Treated by Combinations of UV-C and Nonconventional Modified Atmospheres
Título de la Revista: JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volumen: 41
Número: 3
Editorial: WILEY-HINDAWI
Fecha de publicación: 2017
Idioma: English
DOI:

10.1111/jfpp.12978
Notas: ISI, SCOPUS