Effect of High Pressure Carbon Dioxide Processing on Microbial Population and Quality of Fresh-Cut Hami Melon (Cucumis melo var. saccharinus)
HOU Zhiqiang, HUANG Xuying, WANG Yongtao, LIAO Xiaojun
FOOD SCIENCE . 2018, (7): 174 -180 .  DOI: 10.7506/spkx1002-6630-201807026