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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