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

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作者：

KOHN, GG

ESSELEN, WB

FELLERS, CR

机构：

来源：

FOOD RESEARCH | 1953年 / 18卷 / 05期

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暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：511 / 515

页数：5

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