EFFECTS OF VARIOUS CHEMICAL BLANCHINGS ON TEXTURE OF FRENCH FRIES

被引：20

作者：

JASWAL, AS

机构：

来源：

AMERICAN POTATO JOURNAL | 1970年 / 47卷 / 01期

关键词：

D O I：

10.1007/BF02865040

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：13 / &

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[5]

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[6]

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