THE EFFECT OF BLANCHING CONDITIONS ON COLOR AND STORAGE STABILITY OF FROZEN GREEN BEANS

被引：0
|
作者：
DIETRICH, WC
OLSON, RL
NUTTING, MD
NEUMANN, HJ
机构：
来源：
FOOD TECHNOLOGY | 1958年 / 12卷 / 05期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：41 / 41
页数：1
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