Cite
HARVARD Citation
Xie, Y. et al. (2017). Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes. Journal of food quality. p. . [Online].
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Xie, Y. et al. (2017). Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes. Journal of food quality. p. . [Online].