INFLUENCE OF HIGH-TEMPERATURE ON PHYSIOLOGICAL AND COMPOSITIONAL CHARACTERISTICS OF TOMATO FRUITS

被引：0
|
作者：
BUESCHER, RW
机构：
来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1979年 / 12卷 / 03期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：162 / 164
页数：3
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