Modelling the Influence of Time, Temperature and Relative Humidity Conditions on the Mass Loss Rate of Fresh Oyster Mushrooms

AuthID
 P-00Q-ACP
5
Author(s)
Azevedo, S
·
Mahajan, PV
·
Document Type
Article
Year published
2017
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 212, Pages: 108-112 (5)
Indexing
Wos®
Scopus®
Crossref®13
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85020060328
Wos: WOS:000407410100012
Source Identifiers
ISSN: 0260-8774
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service