EFFECT OF SODIUM CHLORIDE, CITRIC ACID AND SUCROSE ON PH AND PALATABILITY OF CANNED TOMATOES

被引：0
|
作者：
LEONARD, S
LUH, BS
PANGBORN, RM
机构：
来源：
FOOD TECHNOLOGY | 1960年 / 14卷 / 06期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：B40 / B40
页数：1
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