KINETICS OF PEROXIDASE INACTIVATION DURING THERMAL-PROCESSING OF WHOLE POTATOES

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作者：
SARIKAYA, A
OZILGEN, M
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来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1991年 / 24卷 / 02期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：159 / 163
页数：5
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