EFFECT OF SUCROSE AND ASCORBIC ACID ON QUALITY RETENTION IN FRESH AND FROZEN STRAWBERRY PUREE

被引：0
作者：
GUADAGNI, DG
机构：
来源：
FOOD TECHNOLOGY | 1954年 / 8卷 / 12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：S29 / S29
页数：1
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