EFFECT OF ENZYME INACTIVATION ON QUALITY RETENTION IN FROZEN BRUSSELS SPROUTS

被引：0
|
作者：
LINDQUIST, FE
DIETRICH, WC
MASURE, MP
BOGGS, MM
机构：
来源：
FOOD TECHNOLOGY | 1951年 / 5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：198 / 199
页数：2
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