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PHYSICOCHEMICAL, MICROBIAL AND SENSORY QUALITY OF FRESH-CUT RED BEETROOTS IN RELATION TO SANITIZATION METHOD AND STORAGE DURATION.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 2, p. 80
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Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films.
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- Food Science & Technology International, 2014, v. 20, n. 2, p. 137, doi. 10.1177/1082013213476073
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- Article