Journal ArticleOPEN ACCESS

Time-Temperature Tolerance for Keeping Quality of Fresh Fruits and Vegetables

  • ITO T
  • IWATA T
  • OGATA K
Engei Gakkai zasshi (1972) 41(2) 223-230
DOI: 10.2503/jjshs.41.223
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ITO, T., IWATA, T., & OGATA, K. (1972). Time-Temperature Tolerance for Keeping Quality of Fresh Fruits and Vegetables. Engei Gakkai Zasshi, 41(2), 223–230. https://doi.org/10.2503/jjshs.41.223

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