Effect of blanching condition, acid and alkali treatments on the qualities of carrot juices
1983
Kim, W.S. | Kim, S.Y. (Chungnam National University, Daejeon (Korea Republic). Department of Food Science and Technology)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 135-145
Other Subjects
Qualite; Jus de legume; Acidos
Language
Korean
Note
Summaries (En, Ko)
3 illus.; 11 tables; 25 ref.
Type
Numerical Data; Bibliography; Summary
1994-08-15
AGRIS AP
Data Provider
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