THE CAUSE OF REDUCED COOKING RATE IN PHASEOLUS-VULGARIS FOLLOWING ADVERSE STORAGE-CONDITIONS

被引：129

|

作者：

JONES, PMB

BOULTER, D

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb10804.x

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：623 / &

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