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Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots
British Library Online Contents | 2002| -
Use of UV C Treatment to Inhibit the Microbial Growth and Maintain the Quality of Yali Pear
British Library Online Contents | 2010| -
Use of Sodium Dodecyl Sulfate Pretreatment and 2-stage Curing for Improved Quality of Salted Duck Eggs
British Library Online Contents | 2014| -
Storability of Antimicrobial Chitosan-Lysozyme Composite Coating and Film-Forming Solutions
British Library Online Contents | 2008| -
Sensory Evaluation of Fresh Strawberries (Fragaria ananassa) Coated with Chitosan-based Edible Coatings
British Library Online Contents | 2005|
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