Study on the Preservation of Lettuce by Anti-browning Agents Treatment and MAP Technology

Food and Fermentation Industries ›› 2001, Vol. 27 ›› Issue (9) : 51.

PDF(155 KB)
PDF(155 KB)
Food and Fermentation Industries ›› 2001, Vol. 27 ›› Issue (9) : 51.

Study on the Preservation of Lettuce by Anti-browning Agents Treatment and MAP Technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2001, 27(9): 51

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