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
收藏
页码：185 / 282
页数：98
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