Cite
HARVARD Citation
Rashid, M. et al. (2021). Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments. Journal of food processing and preservation. 45 (6), p. n/a. [Online].
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Rashid, M. et al. (2021). Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments. Journal of food processing and preservation. 45 (6), p. n/a. [Online].