EFFECT OF DRYING TEMPERATURES ON INITIAL QUALITY AND STORAGE STABILITY OF DEHYDROFROZEN PEAS

被引：0
|
作者：
NEUMANN, HJ
SHEPHERD, AD
LOWE, E
DIETRICH, WC
GUADAGNI, DG
HARRIS, JG
DURKEE, EL
机构：
来源：
FOOD TECHNOLOGY | 1965年 / 19卷 / 11期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：1729 / &
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