THE EFFECT OF PULP HOLDING TIME ON THE VOLATILE COMPONENTS IN APPLE JUICE (WITH AND WITHOUT PECTOLYTIC ENZYME TREATMENT)

被引：0
|
作者：
POLL, L
机构：
来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1988年 / 21卷 / 02期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：87 / 91
页数：5
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