SENSORY QUALITIES OF CANNED PEACHES AND PEARS AS AFFECTED BY THERMAL-PROCESS, SORBATE AND BENZOATE

被引：1
|
作者：
BEUCHAT, LR [1 ]
HEATON, EK [1 ]
机构：
[1] UNIV GEORGIA,COLL AGR,EXPT STN,DEPT FOOD SCI,EXPERIMENT,GA 30212
来源：
JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 10期
关键词：
D O I：
10.4315/0362-028X-45.10.942
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：942 / 947
页数：6
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