Cite
HARVARD Citation
Son, J. et al. (2015). Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root. Journal of food science. 80 (6), pp. C1178-C1187. [Online].
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Son, J. et al. (2015). Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root. Journal of food science. 80 (6), pp. C1178-C1187. [Online].