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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/29430
DC FieldValueLanguage
dc.contributor.authorBotondi, Rinaldoen
dc.contributor.authorMoscetti, R.en
dc.contributor.authorMassantini, Riccardoen
dc.date.accessioned2020-10-20T22:42:55Z-
dc.date.available2020-10-20T22:42:55Z-
dc.date.issued2016en
dc.identifier.urihttp://hdl.handle.net/2067/29430-
dc.titleA comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melonen
dc.typearticleen
dc.identifier.doi10.1007/s13197-016-2207-yen
dc.identifier.pmid27407201-
dc.identifier.scopusJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen
dc.identifier.scopus2-s2-84964452078en
dc.identifier.isi380102100021en
dc.relation.issn221155en
dc.relation.journalJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen
dc.relation.firstpage2352en
dc.relation.lastpage2360en
dc.relation.numberofpages9en
dc.relation.conferencenameJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen
dc.relation.volume53en
dc.relation.issue53en
dc.type.miur262en
item.fulltextNo Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn0022-1155-
crisitem.journal.anceE091857-
Appears in Collections:A1. Articolo in rivista
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