EFFECT OF BREAK TEMPERATURE AND HOLDING TIME ON PECTIN AND PECTIC ENZYMES IN TOMATO PULP

被引：0
|
作者：
LUH, BS
DAOUD, HN
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 07期
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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：1039 / &
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