The Response of Watercress (Nasturtium Officinale) to Vacuum Impregnation: Effect of an Antifreeze Protein Type I

AuthID
 P-003-EQV
3
Author(s)
Tipo de Documento
Article
Year published
2009
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 95, Número: 2, Páginas: 339-345 (7)
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Publication Identifiers
SCOPUS: 2-s2.0-68049090019
Wos: WOS:000269627000016
Source Identifiers
ISSN: 0260-8774
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