The effect of chemical preservatives on inhibition of potato browning, volatile organic compounds profile, and microbial inhibition
Main Author: | |
---|---|
Language: | English |
Published: |
The Ohio State University / OhioLINK
2012
|
Subjects: | |
Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1339015151 |