The Effect of Initial O2 and CO2 Ratio on the Shelf-life Quality of White Hypsizygus Marmoreus During Active MAP Storage at Relatively High Temperature
Wang Jun-cheng, Wang Xin, Zhou Chun-mei, Liu Bao-lin, Tang Hui-ming, Sun Yan-min
Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (08) : 168-172.
The Effect of Initial O2 and CO2 Ratio on the Shelf-life Quality of White Hypsizygus Marmoreus During Active MAP Storage at Relatively High Temperature
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