CHANGES PRODUCED IN WISCONSIN GREEN SNAP BEANS BY BLANCHING

被引：0
|
作者：
KACZMARZYK, LM
FENNEMA, O
POWRIE, WD
机构：
来源：
FOOD TECHNOLOGY | 1963年 / 17卷 / 07期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：943 / +
页数：1
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