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
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