EFFECT OF ALTERNATE FREEZING AND THAWING ON ASCORBIC ACID CONTENT OF FROZEN VEGETABLES

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作者：

HUCKER, GJ

CLARKE, A

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来源：

FOOD TECHNOLOGY | 1961年 / 15卷 / 02期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：50 / &

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