EFFECT OF CUCUMBER HOLDING TIME AND TEMPERATURE ON THE QUALITY OF PASTEURIZED FRESH WHOLE PICKLES

被引：0
|
作者：
COOK, JA
PFLUG, IJ
RIES, SK
机构：
来源：
FOOD TECHNOLOGY | 1956年 / 10卷 / 12期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：18 / 19
页数：2
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