共 50 条
- [24] Determination of thermal process requirements for baked soybeans canned in brine and tomato sauce - A comparative study of the methods of process calculation JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2003, 40 (01): : 11 - 16
- [27] NOTE - MEASUREMENT OF TURBIDITY OF COVERING LIQUID IN CANNED PEAS REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1980, 20 (01): : 144 - 148
- [29] THIAMIN AND ASCORBIC ACID VALUES OF RAW AND CANNED PEAS FOOD RESEARCH, 1947, 12 (06): : 468 - 473
- [30] Improvement of the Technology for Industrial Production of Rehydrated Canned Peas Coletanea, 26 (01):