Microbiological and physiological quality of fresh-cut lettuce treated with ozonated water and stored in high CO2 MAP

被引：0
|
作者：
Wendakoon, Sumithra [1 ]
Inada, Maki [2 ]
Murakami, Tomoki [2 ]
Izumi, Hidemi [2 ]
机构：
[1] Toyo Coll Food Technol, Kawanishi, Japan
[2] Kinki Univ, Kinokawa, Japan
来源：
HORTSCIENCE | 2008年 / 43卷 / 04期
关键词：
D O I：
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中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
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页码：1211 / 1211
页数：1
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