INFLUENCE OF A RAW-MATERIALS PREPARING METHOD ON THE QUALITY OF SPICY VEGETABLES OF SUBLIMATION DRYING

被引：0

作者：

BARANOV, BA

BABICHENKO, LV

机构：

来源：

IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA | 1984年 / 03期

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D O I：

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：10 / 12

页数：3

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