EFFECT OF POTATO-VIRUS-X ON ENZYMATIC DARKENING AND LIPID-CONTENT OF POTATOES

被引：11

作者：

MONDY, NI ^{[1
]}

KOCH, RL ^{[1
]}

机构：

[1] CORNELL UNIV,FIELD FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02397.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：703 / 705

页数：3

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