(2014). Application of heat treatment, edible coating and chemical dip as barriers to the conservation of fresh-cut vegetables.
Chicago Style (17th ed.) CitationApplication of Heat Treatment, Edible Coating and Chemical Dip as Barriers to the Conservation of Fresh-cut Vegetables. 2014.
MLA (8th ed.) CitationApplication of Heat Treatment, Edible Coating and Chemical Dip as Barriers to the Conservation of Fresh-cut Vegetables. 2014.
Warning: These citations may not always be 100% accurate.