Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins
Article first published online: 2 NOV 2011
Copyright © 2011 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 92, Issue 4, pages 794–802, 15 March 2012
How to Cite
Contreras-Oliva, A., Rojas-Argudo, C. and Pérez-Gago, M. B. (2012), Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins. J. Sci. Food Agric., 92: 794–802. doi: 10.1002/jsfa.4649
- Issue published online: 6 FEB 2012
- Article first published online: 2 NOV 2011
- Manuscript Accepted: 11 JUL 2011
- Manuscript Revised: 4 JUL 2011
- Manuscript Received: 16 MAR 2011
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