PEANUT BUTTER .4. DETERMINATION OF COLOR OF PEANUT BUTTER BY A SPECTRAL REFLECTANCE METHOD

被引：0

作者：

MORRIS, NJ

LOHMANN, IW

OCONNOR, RT

FREEMAN, AF

机构：

来源：

FOOD TECHNOLOGY | 1953年 / 7卷 / 10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：393 / 396

页数：4

共 20 条

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KRAMER A, 1951, FOOD TECHNOL-CHICAGO, V5, P265

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