Effect of inhibition on Browning and Microbial Growth of Minimally Processed Lettuce |
Cha Hwan-Soo
(Korean Food Research Institute)
Kim Soon-1m (Korean Food Research Institute) Kim Byeong-Sam (Korean Food Research Institute) Kim Sang-Hee (Korean Food Research Institute) Park Seon-Ju (Korean Food Research Institute) Cho Han-Sun (Sing Sing Won Co., LTD) chd Hye-Yeon (Korea Food & Drug Administration) |
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