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אסיף מאגר המחקר החקלאי
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Enhancement of red color development by prestorage holding at 25 degrees Celsius of bell peppers (cv. Maor) packed in perforated films
Year:
1993
Total pages:
7
Source of publication :
Hassadeh
Author :
Meir, Shimon
;
.
Rosenberger, Ida
;
.
Related personalities :
Unit:
Department of Postharvest Science of Fresh Produce
Document Type:
Non-reviewed publication
;
.
Language:
Hebrew
;
.
Related Files :
Notes:

כרך עג, עמ' 985-979; See English summary at the end of the article

Editors' remarks:
Capsicum annuum (pepper)
color
food storage
MAOR
postharvest treatment
technology and storage
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More details
ID:
53696
Last updated date:
02/03/2022 17:27
Creation date:
24/02/2021 14:50
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Heritage document
Enhancement of red color development by prestorage holding at 25 degrees Celsius of bell peppers (cv. Maor) packed in perforated films

כרך עג, עמ' 985-979; See English summary at the end of the article

Heritage document
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