THERMAL BROWNING OF TOMATO SOLIDS AS AFFECTED BY CONCENTRATION AND INHIBITORS

被引：9

作者：

DANZIGER, MT

STEINBERG, MP

NELSON, AI

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb02000.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：808 / +

页数：1

相关论文

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