Effects of O2 and CO2 Concentrations and Ethyl Alcohol and Acetaldehyde on the Yellowing of Broccoli (Brassica Oleracea L. Var. Italica PLENCK) Sections.
journal of the japanese society for cold preservation of food
doi 10.5891/jafps1987.21.205
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Date
January 1, 1995
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Japan Association of Food Preservation Scientists