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Effetto delle radiazioni gamma sul valore nutrizionale dell’uva

Effetto delle radiazioni gamma sul valore nutrizionale dell’uva

Neelma Munir / Shagufta Naz / Zunaira Tahir

60,32 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786209331398
60,32 €
IVA incluido
Disponible

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Sobre IBD

L’uva è un importante prodotto agricolo che viene consumato sia allo stato grezzo come frutta fresca, sia in molti prodotti industriali. I microbi presenti sul frutto sono responsabili del suo deterioramento, che ne riduce la durata di conservazione. Il presente lavoro sottolinea l’importanza delle radiazioni gamma nel prolungare la durata di conservazione dell’uva. Il lavoro si concentra anche sull’effetto delle radiazioni gamma sul valore nutrizionale dell’uva.

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