PALATABILITY AND ASCORBIC ACID CONTENT OF BROCCOLI FROZEN UNDER DIFFERENT CONDITIONS

被引：0

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作者：

PAUL, P

FERLEY, M

机构：

来源：

FOOD RESEARCH | 1954年 / 19卷 / 03期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：272 / 275

页数：4

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