Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa)
Crossref DOI link: https://doi.org/10.1007/s11947-014-1360-4
Published Online: 2014-06-19
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wulfkuehler, Sabine
Stark, Sabrina
Dietz, Johann
Schmidt, Herbert
Weiss, Agnes
Carle, Reinhold
Text and Data Mining valid from 2014-06-19