Effects of vacuum packaging on the physical quality of minimally processed potatoes: Food Service Technology

Original language	English
Journal	Food Service Technology
DOIs	https://doi.org/10.1046/j.1471-5740.2003.00068.x
Publication status	Published - 2003

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Bernardo, A. M. M. (2003). Effects of vacuum packaging on the physical quality of minimally processed potatoes: Food Service Technology. Food Service Technology . https://doi.org/10.1046/j.1471-5740.2003.00068.x

Bernardo, Alcina Maria Miranda. / Effects of vacuum packaging on the physical quality of minimally processed potatoes : Food Service Technology. In: Food Service Technology . 2003.

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title = "Effects of vacuum packaging on the physical quality of minimally processed potatoes: Food Service Technology",

author = "Bernardo, {Alcina Maria Miranda}",

year = "2003",

doi = "10.1046/j.1471-5740.2003.00068.x",

language = "English",

journal = "Food Service Technology ",

issn = "1471-5740",

publisher = "Wiley",

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Bernardo, AMM 2003, 'Effects of vacuum packaging on the physical quality of minimally processed potatoes: Food Service Technology', Food Service Technology . https://doi.org/10.1046/j.1471-5740.2003.00068.x

Effects of vacuum packaging on the physical quality of minimally processed potatoes: Food Service Technology. / Bernardo, Alcina Maria Miranda.
In: Food Service Technology , 2003.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Effects of vacuum packaging on the physical quality of minimally processed potatoes

T2 - Food Service Technology

AU - Bernardo, Alcina Maria Miranda

PY - 2003

Y1 - 2003

U2 - 10.1046/j.1471-5740.2003.00068.x

DO - 10.1046/j.1471-5740.2003.00068.x

M3 - Article

SN - 1471-5740

JO - Food Service Technology

JF - Food Service Technology

ER -

Bernardo AMM. Effects of vacuum packaging on the physical quality of minimally processed potatoes: Food Service Technology. Food Service Technology . 2003. doi: 10.1046/j.1471-5740.2003.00068.x