ASEPTICALLY PACKAGED PAPAYA AND GUAVA PUREE - CHANGES IN CHEMICAL AND SENSORY QUALITY DURING PROCESSING AND STORAGE

被引：22

作者：

CHAN, HT ^{[1
]}

CAVALETTO, CG ^{[1
]}

机构：

[1] UNIV HAWAII,DEPT HORT,HONOLULU,HI 96822

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07641.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1164 / &

共 13 条

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