CAPSICUM - PRODUCTION, TECHNOLOGY, CHEMISTRY, AND QUALITY .4. EVALUATION OF QUALITY

被引：55

作者：

GOVINDARAJAN, VS ^{[1
]}

RAJALAKSHMI, D ^{[1
]}

CHAND, N ^{[1
]}

机构：

[1] CENT FOOD TECHNOL RES INST,SENSORY ANAL & CONSUMER ACCEPTANCE,MYSORE 570013,KARNATAKA,INDIA

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1987年 / 25卷 / 03期

关键词：

D O I：

10.1080/10408398709527453

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：185 / 282

页数：98

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