Effects of Hydrostatic High Pressure and Temperature on the Micro- Organisms of Fresh-Cut Lettuce and During Its Shelf Life

ZHANGXue-Jie, YEZhi-Hua

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Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (22) : 4660-4667. DOI: 10.3864/j.issn.0578-1752.2012.22.012
STORAGE·FRESH-KEEPING·PROCESSING

Effects of Hydrostatic High Pressure and Temperature on the Micro- Organisms of Fresh-Cut Lettuce and During Its Shelf Life

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2012, 45(22): 4660-4667 https://doi.org/10.3864/j.issn.0578-1752.2012.22.012

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