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dc.contributor.authorPero, Milad
dc.contributor.authorAskari, Gholamreza
dc.contributor.authorSkåra, Torstein
dc.contributor.authorSkipnes, Dagbjørn
dc.contributor.authorKiani, Hossein
dc.date.accessioned2018-12-14T08:17:47Z
dc.date.available2018-12-14T08:17:47Z
dc.date.created2018-11-08T10:38:06Z
dc.date.issued2018
dc.identifier.citationJournal of the Science of Food and Agriculture. 2018, 98 (11), 4151-4159.nb_NO
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/11250/2577666
dc.language.isoengnb_NO
dc.titleChange in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural networknb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersion
dc.source.pagenumber4151-4159nb_NO
dc.source.volume98nb_NO
dc.source.journalJournal of the Science of Food and Agriculturenb_NO
dc.source.issue11nb_NO
dc.identifier.doi10.1002/jsfa.8936
dc.identifier.cristin1628257
dc.relation.projectNorges forskningsråd: 238207nb_NO
dc.relation.projectNofima AS: 10829nb_NO
cristin.unitcode7543,2,4,0
cristin.unitnameProsessteknologi
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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