EFFECT OF PROCESSING ON TOMATO JUICE QUALITY AND ASCORBIC-ACID CONTENT

被引：0
|
作者：
SIDHU, JS [1 ]
JAIN, VK [1 ]
BAINS, GS [1 ]
机构：
[1] PUNJAB AGR UNIV,DEPT FOOD SCI & TECHNOL,LUDHIANA,INDIA
来源：
INDIAN JOURNAL OF NUTRITION AND DIETETICS | 1975年 / 12卷 / 05期
关键词：
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
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页码：139 / 141
页数：3
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