BEHAVIOR OF LOW-MOLECULAR WEIGHT ORGANIC-ACIDS DURING FREEZE-DRYING

被引：4

|

作者：

GERO, L

SMYRL, TG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12753.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：954 / 957

页数：4

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