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Information Journal Paper

Title

PRECOOLING: KEY FACTOR FOR ASSURING QUALITY IN NEW FRESH MARKET VEGETABLE CROPS

Pages

  521-524

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Abstract

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    APA: Copy

    SULLIVAN, G.H., & DAVENPORT, L.R.. (1996). PRECOOLING: KEY FACTOR FOR ASSURING QUALITY IN NEW FRESH MARKET VEGETABLE CROPS. PROGRESS IN NEW CROPS (ASHS), 127(-), 521-524. SID. https://sid.ir/paper/553660/en

    Vancouver: Copy

    SULLIVAN G.H., DAVENPORT L.R.. PRECOOLING: KEY FACTOR FOR ASSURING QUALITY IN NEW FRESH MARKET VEGETABLE CROPS. PROGRESS IN NEW CROPS (ASHS)[Internet]. 1996;127(-):521-524. Available from: https://sid.ir/paper/553660/en

    IEEE: Copy

    G.H. SULLIVAN, and L.R. DAVENPORT, “PRECOOLING: KEY FACTOR FOR ASSURING QUALITY IN NEW FRESH MARKET VEGETABLE CROPS,” PROGRESS IN NEW CROPS (ASHS), vol. 127, no. -, pp. 521–524, 1996, [Online]. Available: https://sid.ir/paper/553660/en

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