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The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato |
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Titel: |
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato |
Auteur: |
Rizzo, Valeria Amoroso, Luana Licciardello, Fabio Mazzaglia, Agata Muratore, Giuseppe Restuccia, Cristina Lombardo, Sara Pandino, Gaetano Strano, Maria Gabriella Mauromicale, Giovanni |
Verschenen in: |
Lebensmittel-Wissenschaft und Technologie |
Paginering: |
Jaargang 94 (2018) nr. C pagina's 111-118 |
Jaar: |
2018 |
Inhoud: |
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Uitgever: |
Elsevier Ltd |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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