Fresh-cut radish using different cut types and storage temperatures (2006)
Source: Postharvest Biology and Technology. Unidade: ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, RABANETE
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SAAVEDRA DEL AGUILA, J. et al. Fresh-cut radish using different cut types and storage temperatures. Postharvest Biology and Technology, v. 40, n. 2, p. 149-154, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2005.12.010. Acesso em: 17 set. 2024.APA
Saavedra del Aguila, J., Sasaki, F. F., Heiffig, L. S., Ortega, E. M. M., Jacomino, Â. P., & Kluge, R. A. (2006). Fresh-cut radish using different cut types and storage temperatures. Postharvest Biology and Technology, 40( 2), 149-154. doi:10.1016/j.postharvbio.2005.12.010NLM
Saavedra del Aguila J, Sasaki FF, Heiffig LS, Ortega EMM, Jacomino ÂP, Kluge RA. Fresh-cut radish using different cut types and storage temperatures [Internet]. Postharvest Biology and Technology. 2006 ; 40( 2): 149-154.[citado 2024 set. 17 ] Available from: https://doi.org/10.1016/j.postharvbio.2005.12.010Vancouver
Saavedra del Aguila J, Sasaki FF, Heiffig LS, Ortega EMM, Jacomino ÂP, Kluge RA. Fresh-cut radish using different cut types and storage temperatures [Internet]. Postharvest Biology and Technology. 2006 ; 40( 2): 149-154.[citado 2024 set. 17 ] Available from: https://doi.org/10.1016/j.postharvbio.2005.12.010
