INNOVATIONS IN THE DEVELOPMENT AND APPLICATION OF EDIBLE COATINGS FOR FRESH AND MINIMALLY PROCESSED FRUITS AND VEGETABLES

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LIN D.; ZHAO Y.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY Year:2007 | Volume:6 | Issue:3 Page(s): 60-75

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Information Journal Paper

Title

INNOVATIONS IN THE DEVELOPMENT AND APPLICATION OF EDIBLE COATINGS FOR FRESH AND MINIMALLY PROCESSED FRUITS AND VEGETABLES

Author(s)

LIN D. | ZHAO Y. | Issue Writer Certificate

Keywords

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Abstract

Cites

THE EFFECT OF UV-C IRRADIATION ON THE QUALITY AND SHELF LIFE OF FRESH PISTACHIO NUT CULTIVARS (OHADI AND AKBARI)

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APA: Copy

LIN, D., & ZHAO, Y.. (2007). INNOVATIONS IN THE DEVELOPMENT AND APPLICATION OF EDIBLE COATINGS FOR FRESH AND MINIMALLY PROCESSED FRUITS AND VEGETABLES. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 6(3), 60-75. SID. https://sid.ir/paper/601417/en

Vancouver: Copy

LIN D., ZHAO Y.. INNOVATIONS IN THE DEVELOPMENT AND APPLICATION OF EDIBLE COATINGS FOR FRESH AND MINIMALLY PROCESSED FRUITS AND VEGETABLES. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY[Internet]. 2007;6(3):60-75. Available from: https://sid.ir/paper/601417/en

IEEE: Copy

D. LIN, and Y. ZHAO, “INNOVATIONS IN THE DEVELOPMENT AND APPLICATION OF EDIBLE COATINGS FOR FRESH AND MINIMALLY PROCESSED FRUITS AND VEGETABLES,” COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, vol. 6, no. 3, pp. 60–75, 2007, [Online]. Available: https://sid.ir/paper/601417/en

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