THERMAL INACTIVATION OF PECTOLYTIC ENZYMES USED IN THE CLARIFICATION OF APPLE JUICE

被引：0
|
作者：
KOHN, GG
ESSELEN, WB
FELLERS, CR
机构：
来源：
FOOD RESEARCH | 1953年 / 18卷 / 05期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：511 / 515
页数：5
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