REDUCED ASCORBIC ACID CONTENT OF MILK AT DIFFERENT STAGES OF PROCESSING

被引：0

作者：

HOLMES, AD

机构：

来源：

FOOD TECHNOLOGY | 1951年 / 5卷 / 06期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：242 / 243

页数：2

共 50 条

[1] STABILITY OF ASCORBIC ACID IN MILK AT DIFFERENT STAGES OF PROCESSING
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[J]. JOURNAL OF PEDIATRICS, 1952, 40 (01): : 91 - 95
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