@article { author = {}, title = {Effect of Ascorbic Acid and CaCl2 Treatments on Quality Attributes and Shef-life of Fresh-cut ‘Golden Delicious’ Apples}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {23-32}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر کاربرد اسیدآسکوربیک و کلرید کلسیم بر خواص کیفی و ماندگاری میوه تازه بریده سیب زرد لبنانی (گلدن دلشیوز)}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1311.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1311_da987f64def82af47bdfa19038ecfcd1.pdf} }