THE RELATIONSHIP OF APPLE MATURITY TO APPLESAUCE QUALITY

被引：0
|
作者：
LABELLE, RL
SHALLENBERGER, RS
WAY, RD
MATTICK, LR
MOYER, JC
机构：
来源：
FOOD TECHNOLOGY | 1960年 / 14卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：463 / 468
页数：6
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