THE INFLUENCE OF DIFFERENT COOKING METHODS ON THE QUALITY OF DEEP-FROZEN VEGETABLES

被引：0
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作者：
TEMPELHOFF, H
RUMMKREUTER, D
ORLOWSKI, G
机构：
来源：
ERNAHRUNGS-UMSCHAU | 1987年 / 34卷 / 11期
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D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
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页码：372 / 376
页数：5
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