TY  - BOOK
AU  - Eleni Manolopoulou and Theodoros Varzakas
TI  - 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
KW  - Computer science, information & general works
UR  - https://new.zodml.org/sites/default/files/2023-07/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.pdf
ER  -