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8篇 您的检索式:作者名="Abbott Judith A"
    题名 作者 年代 出处 被引量
1Quality measurement of fruits and vegetables显示文摘Abbott Judith A 1999Postharvest Biology and Technology1999,15,3:1
2Sanitary dips with calcium propionate, calcium chloride, or acalcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks 显示文摘Robert A Saftner Jinhe Bai Judith A Abbott a 2003Postharvest Bio-logy and Technology2003,29,:1
3Sanitary dips with calcium propionate, calcium chloride, or acalcium amino acid chelate maintain quality and shelf stability of fresh- cut honeydew chunks 显示文摘Robert A Saftner Jinhe Bai Judith A Abbott a 2003Postharvest Biology and Technology2003,29,:1
4Quality measurement of fruits and vegetables显示文摘JUDITH A ABBOTT 1999Postharvest Biology and Technology1999,15,:1
5Quality measurement of fruits and vegetables 显示文摘Judith A Abbott 1999Postharvest Biology and Technology1999,15,3:1
6Sanitary dips with calcium propionate, calcium chloride, or acalcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks显示文摘Robert A Saftner Jinhe Bai Judith A Abbott 2003Postharvest Biology and Technology2003,29,:1
7Quality measurement of fruits and vegetables 显示文摘Judith A Abbott 1999Postharvest Biology and Technology1999,15,:1
8Sanitary dips with calcium propionate, calcium chloride, or acalcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks显示文摘Robert A Saftner Jinhe Bai Judith A Abbott a 2003Postharvest Biology and Technology2003,29,:1
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