Comparison of sensory quality between subjective evaluation and instrument detection for cucumber juice with high pressure processing and heat treatment

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作者：
机构：
[1] Wang, Chunfang
[2] Mao, Ming
[3] Hu, Feifei
[4] Yu, Yong
[5] He, Jinsong
[6] Zhu, Songming
来源：
Yu, Y. (yyuzju@zju.edu.cn) | 1600年 / Chinese Society of Agricultural Engineering卷 / 29期
关键词：
Heat treatment;
D O I：
10.3969/j.issn.1002-6819.2013.10.037
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