EFFECT OF BLANCHING ON ENZYME-ACTIVITY AND QUALITY CHANGES IN GREEN PEAS

被引：63

作者：

HALPIN, BE

LEE, CY

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14261.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1002 / 1005

页数：4

共 17 条

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