EFFECTS OF PROCESSING TEMPERATURE AND ADDED ANTIMICROBIAL AGENTS ON KEEPING QUALITY OF MEXICAN-STYLE SAUCE

被引：4

作者：

CHUNG, SL

JORGENSEN, KV

PRICE, RL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb13553.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1163 / 1164

页数：2

共 9 条

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