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关键词
书目信息
页码
pp. 135-145
其它主题
Qualite; Jus de legume; Acidos
语言
韩国人
注释
Summaries (En, Ko)
3 illus.; 11 tables; 25 ref.
类型
Numerical Data; Bibliography; Summary
1994-08-15
AGRIS AP
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