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Innovative processes and treatments to improve the shelf-life, safety and nutritional value of ready-to-eat vegetables.
Innovative processes and treatments to improve the shelf-life, safety and nutritional value of ready-to-eat vegetables.
2019
R. Angelini
Giovanni Antonini
Alyexandra Arienzo
Alessandra Cona
Laura De Gara
Ilaria Fraudentali
Grasso Simone
Locato Vittoria
Lombardi Marco
Lorenza Murgia
Santonico Marco
Pennazza Giorgio
Paraskevi Tavladoraki
Keywords:
Shelf life
Agricultural science
Business
ready to eat
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