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INFLUENCE OF VARIETY ON PYRROLIDONECARBOXYLIC ACID OF CANNED BEETS

被引：1
作者：
WECKEL, KG
LARSON, WA
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1964.tb01727.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：254 / &
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