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Effect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa)
| dc.creator | Petri, E. | es_ES |
| dc.creator | Arroqui Vidaurreta, Cristina | es_ES |
| dc.creator | Angós, Ignacio | es_ES |
| dc.creator | Virseda Chamorro, Paloma | es_ES |
| dc.date.accessioned | 2024-02-09T16:12:21Z | |
| dc.date.available | 2024-02-09T16:12:21Z | |
| dc.date.issued | 2008 | |
| dc.identifier.citation | Petri, E., Arroqui, C., Angós, I., Vírseda, P. (2008) Effect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa). Journal of Food Science, 73(3), 122-126. https://doi.org/10.1111/j.1750-3841.2008.00696.x. | en |
| dc.identifier.issn | 0022-1147 | |
| dc.identifier.uri | https://hdl.handle.net/2454/47404 | |
| dc.description | Alojado según Res. CNEAI 5/12/23 (ANECA) | es_ES |
| dc.format.mimetype | application/pdf | en |
| dc.language.iso | eng | en |
| dc.publisher | Institute of Food Technologists | en |
| dc.relation.ispartof | Journal of Food Science., 73(3), 122-126. | en |
| dc.rights | * | |
| dc.title | Effect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa) | en |
| dc.type | Artículo / Artikulua | es |
| dc.type | info:eu-repo/semantics/article | en |
| dc.date.updated | 2024-02-09T11:06:10Z | |
| dc.contributor.department | Agronomía, Biotecnología y Alimentación | es_ES |
| dc.contributor.department | Agronomia, Bioteknologia eta Elikadura | eu |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.rights.accessRights | Acceso cerrado / Sarbide itxia | es |
| dc.rights.accessRights | info:eu-repo/semantics/closedAccess | en |
| dc.identifier.doi | 10.1111/j.1750-3841.2008.00696.x | |
| dc.relation.publisherversion | https://doi.org/10.1111/j.1750-3841.2008.00696.x |
