RELATION OF CONCENTRATION OF CANNED TOMATO PRODUCTS TO STORAGE LOSSES OF ASCORBIC ACID

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作者：

HUMMEL, M

OKEY, R

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FOOD RESEARCH | 1950年 / 15卷 / 05期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：405 / 414

页数：10

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