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April 1, 2024Journal of Food Process Engineering

Use of an eco‐friendly preservation technology as a strategy to increase the microbiological shelf‐life of a novel ready‐to‐eat salad containing vegetable by‐products

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Authors

PPPablo Federico PerezConsejo Nacional de Investigaciones Científicas y TécnicasMFMaría Verónica FernándezConsejo Nacional de Investigaciones Científicas y TécnicasRJRosa J. JagusConsejo Nacional de Investigaciones Científicas y Técnicas

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Cite This Study

Perez et al. (2024) studied this question.

synapsesocial.com/papers/68e70eedb6db643587687fb1https://doi.org/10.1111/jfpe.14607
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