Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes

标题
Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes
作者
关键词
-
出版物
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 76, Issue -, Pages 17-25
出版商
Elsevier BV
发表日期
2012-10-02
DOI
10.1016/j.postharvbio.2012.09.001

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