INDUCTION OF CALLOSE FORMATION BY BRUISING AND AGING OF RED TART CHERRIES

被引：9
作者：
DEKAZOS, ED
WORLEY, JF
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1967.tb01314.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：287 / &
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