학술논문
CONSUMER PREFERENCE STUDY ON COMBINED ULTRASOUND AND SODIUM HYPOCHLORITE TREATED FRESHCUT KIWIFRUITS COATED WITH CHITOSAN USING THE FUZZY LOGIC APPROACH
Document Type
Article
Author
Source
In: Journal of Microbiology, Biotechnology and Food Sciences . (Journal of Microbiology, Biotechnology and Food Sciences, August 2021, 11(1):1-5)
Subject
Language
English
ISSN
13385178