EFFECTS OF CULTIVARS, BLANCHING TECHNIQUES, AND COOKING METHODS ON QUALITY OF FROZEN GREEN BEANS AS MEASURED BY PHYSICAL AND SENSORY ATTRIBUTES

被引：14
|
作者：
STONE, MB
YOUNG, CM
机构：
来源：
JOURNAL OF FOOD QUALITY | 1985年 / 7卷 / 04期
关键词：
D O I：
10.1111/j.1745-4557.1985.tb01057.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：255 / 265
页数：11
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