QUALITY OF FRESH WHOLE DILL PICKLES AS AFFECTED BY STORAGE TEMPERATURE AND TIME PROCESS TIME AND CUCUMBER VARIETY

被引：0
|
作者：
FELLERS, PJ
PFLUG, IJ
机构：
来源：
FOOD TECHNOLOGY | 1965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：416 / &
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