THE NUTRITIVE VALUE OF CANNED FOODS - THE EFFECT OF STORAGE ON THE ASCORBIC ACID CONTENT OF CANNED TOMATO JUICE AND TOMATO PASTE

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作者：

LAMB, FC

LEWIS, LD

WHITE, DG

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来源：

FOOD TECHNOLOGY | 1951年 / 5卷 / 07期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：269 / 275

页数：7

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