MYROSINASE ACTIVITY AND QUALITY PARAMETERS ON FRESH-CUT CHINESE CABBAGE STORED AT TWO DIFFERENT TEMPERATURES.

Scienze Agrarie, Alimentari e Forestali

Risultato della ricerca: Book/Film/Article review › peer review

Lingua originale	English
Numero di pagine	1
Rivista	New Biotechnology
Volume	25
Stato di pubblicazione	Published - 2009

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@article{8c42c2facd6e40e3a81926f6a02d1db2,

title = "MYROSINASE ACTIVITY AND QUALITY PARAMETERS ON FRESH-CUT CHINESE CABBAGE STORED AT TWO DIFFERENT TEMPERATURES.",

keywords = "enzymes, ready-to-eat, storage, vegetables, enzymes, ready-to-eat, storage, vegetables",

author = "Aldo Todaro",

year = "2009",

language = "English",

volume = "25",

journal = "Biomolecular Engineering",

issn = "1871-6784",

publisher = "Elsevier",

}

TY - JOUR

T1 - MYROSINASE ACTIVITY AND QUALITY PARAMETERS ON FRESH-CUT CHINESE CABBAGE STORED AT TWO DIFFERENT TEMPERATURES.

AU - Todaro, Aldo

PY - 2009

Y1 - 2009

KW - enzymes

KW - ready-to-eat

KW - storage

KW - vegetables

KW - enzymes

KW - ready-to-eat

KW - storage

KW - vegetables

UR - http://hdl.handle.net/10447/63892

M3 - Book/Film/Article review

VL - 25

JO - Biomolecular Engineering

JF - Biomolecular Engineering

SN - 1871-6784

ER -