THE CHEMISTRY AND TECHNOLOGY OF THE PRETREATMENT AND PRESERVATION OF FRUIT AND VEGETABLE PRODUCTS WITH SULFUR DIOXIDE AND SULFITES

被引：109

作者：

JOSLYN, MA

BRAVERMAN, JBS

机构：

来源：

ADVANCES IN FOOD RESEARCH | 1954年 / 5卷

关键词：

D O I：

10.1016/S0065-2628(08)60222-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：97 / 160

页数：64

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