Relationship between the combination level of tannin and protein, and the turbidity of persimmon vinegar
1995
Chung, K.S. | Ahn, B.H. | Choi, S.Y. (Korea Food Research Institute, Sungnam (Korea Republic)) | Alcasabas, M.D.D. (Industrial Technology Development Institute, Manila (Philippines). Department of Science and Technology)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 75-78
Other Subjects
Analisis estadistico; Turbidite; Proteinas
Language
English
Note
Summaries (En)
2 illus.; 5 tables; 20 ref.
Type
Numerical Data; Bibliography; Summary
1996-08-15
AGRIS AP
Data Provider
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