EFFECTS OF CURING ON THE FLAVOR AND TEXTURE OF BAKED SWEET-POTATOES

被引：15

|

作者：

HAMANN, DD

MILLER, NC

PURCELL, AE

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.tb07495.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：992 / 994

页数：3

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