TEMPERATURE-DEPENDENCE OF SENSORY QUALITY CHANGES DURING THERMAL-PROCESSING

被引：42

|

作者：

OHLSSON, T

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07461.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：836 / &

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