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The best method for making transparent preserved sweet potatoes

1987

Shang Xunsheng | Zeng Zhaomin | Fan Huixian (Hebei Agricultural Univ., Baoding (China). Dept. of Food Sciences)

AGROVOC Keywords
acido citrico calcium chloride chlorure de calcium citric acid cooking cost benefit analysis cuisson food technology ipomoea batatas ph technologie alimentaire temperatura temperature
Bibliographic information
Volume 10 Issue 4
Pagination
pp. 58-63
Other Subjects
Analisis de costos y beneficios; China/ azucar; Acide citr; Chine/ sucre; Cloruro de calcio; Analyse cout avantage; Temper0458ature; Coccion; Tecnologia de los alimentos; China/ sugar
Language
Chinese
Note
5 tables, 6 ref. Summaries (Ch, En)
Type
Summary
1988-08-15
AGRIS AP
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