INFLUENCE OF FROZEN STATE REACTIONS ON FREEZE-DRIED FOODS

被引：14
作者：
KAREL, M [1 ]
FLINK, JM [1 ]
机构：
[1] MIT,DEPT NUTR & FOOD SCI,CAMBRIDGE,MA 02139
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1973年 / 21卷 / 01期
关键词：
D O I：
10.1021/jf60185a005
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：16 / 21
页数：6
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