RATES OF ASCORBIC-ACID DEGRADATION DURING THERMAL-PROCESSING OF CANNED PEAS

被引：48
|
作者：
LATHROP, PJ
LEUNG, HK
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1980.tb03895.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：152 / 153
页数：2
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