EFFECTS OF METHOD OF BLANCHING AND TEMPERATURE OF STORAGE ON NUTRITIVE VALUE OF DEHYDRATED CABBAGE

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作者：

EHEART, MS

SHOLES, ML

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来源：

FOOD RESEARCH | 1946年 / 11卷 / 04期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：298 / 304

页数：7

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