THE EFFECT OF STORAGE, PROCESSING AND ENZYME TREATMENT ON THE MICROSTRUCTURE OF CLOUDY SPARTAN APPLE JUICE PARTICULATE

被引：0
|
作者：
MCKENZIE, DL [1 ]
BEVERIDGE, T [1 ]
机构：
[1] AGR CANADA,SUMMERLAND V0H 1Z0,BC,CANADA
来源：
FOOD MICROSTRUCTURE | 1988年 / 7卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：195 / 203
页数：9
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