‘Improving sustainability in organic and low input food production systems’. The 3rd International congress of the European integrated project QalityLowInputFood (QLIF)

Särkkä-Tirkkonen, M. (Speaker: Presenter)

    Activity: Participating in or organising an event typesPublic Talks

    Description

    Effect of ozonated water on the microbiological, physical and nutritional quality parameters of minimally processed lettuce during shelf life

    Yhteistyössä Ölmez, H., Leskinen, M., Särkkä-Tirkkonen, M.
    Period20 Mar 200723 Mar 2007
    Event typeOther
    Location Hohenheim, Germany
    Degree of RecognitionInternational