Effects of Cellulose-Based Edible Film on Firmness and Color of Mature-green Tomato during Storage

Food and Fermentation Industries ›› 2002, Vol. 28 ›› Issue (2) : 49.

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PDF(197 KB)
Food and Fermentation Industries ›› 2002, Vol. 28 ›› Issue (2) : 49.

Effects of Cellulose-Based Edible Film on Firmness and Color of Mature-green Tomato during Storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2002, 28(2): 49

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