Modelling the Influence of Time and Temperature on the Respiration Rate of Fresh Oyster Mushrooms

AuthID
 P-00G-WF1
3
Author(s)
Azevedo, S
·
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 21, Número: 8, Páginas: 593-603 (11)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84946903604
Wos: WOS:000364743000004
Source Identifiers
ISSN: 1082-0132
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