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Effects of propionic and ascorbic acid on the quality retention of vacuum-packed shredded lettuce.
Effects of propionic and ascorbic acid on the quality retention of vacuum-packed shredded lettuce.
2000
J. Pospíšil
V. Dragovic´-Uzelac
I. Kukec
R. Brkljača
Keywords:
Browning
Biochemistry
Enzyme assay
Chemistry
Food science
cold storage
microbial contamination
vacuum packed
ascorbic acid
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