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Significance of microbiological degradation processes on sensory quality of packaged strawberries and minimally processed mixed lettuce during storage

(2005)
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Johan Debevere and Frank Devlieghere
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Citation

Please use this url to cite or link to this publication:

Chicago
Ragaert, Peter. 2005. “Significance of Microbiological Degradation Processes on Sensory Quality of Packaged Strawberries and Minimally Processed Mixed Lettuce During Storage”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Ragaert, P. (2005). Significance of microbiological degradation processes on sensory quality of packaged strawberries and minimally processed mixed lettuce during storage. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Ragaert P. Significance of microbiological degradation processes on sensory quality of packaged strawberries and minimally processed mixed lettuce during storage. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2005.
MLA
Ragaert, Peter. “Significance of Microbiological Degradation Processes on Sensory Quality of Packaged Strawberries and Minimally Processed Mixed Lettuce During Storage.” 2005 : n. pag. Print.
@phdthesis{540289,
  author       = {Ragaert, Peter},
  isbn         = {9789059890664},
  language     = {eng},
  pages        = {XIV, 166},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Significance of microbiological degradation processes on sensory quality of packaged strawberries and minimally processed mixed lettuce during storage},
  url          = {http://lib.ugent.be/fulltxt/RUG01/000/891/806/RUG01-000891806\_2010\_0001\_AC.pdf},
  year         = {2005},
}