The effect of addition of olive oil and “Aceto balsamico di Modena” wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of “Lollo Verde” lettuce and rocket salad
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| Description | scientific article published on April 29, 2011 |
| Author/s |
author: Christos S Hadjichristodoulou |
| Publication date | April 29, 2011 |
| Language | English |
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| Access work |
https://api.elsevier.com/content/article/PII:S1075996411000618?httpAccept=text/xml |
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| Missing/wrong data? | Edit Wikidata item |