Eleni Manolopoulou and Theodoros Varzakas <br/><br/>
Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride 

<br/><br/><label>Subjects--Topical Terms: </label><br/>Computer science, information & general works