THE CHEMISTRY OF THE SUGAR-SULFITE REACTION AND ITS RELATIONSHIP TO FOOD PROBLEMS

被引：39

作者：

GEHMAN, H

OSMAN, EM

机构：

来源：

ADVANCES IN FOOD RESEARCH | 1954年 / 5卷

关键词：

D O I：

10.1016/S0065-2628(08)60221-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：53 / 96

页数：44

共 116 条

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[6]

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[7]

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[9]

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Cantor, SM ;

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