HEAT PROCESSING EFFECT ON STARCH SUGARS PROTEINS AMINO ACIDS AND ORGANIC ACIDS OF TOMATO JUICE

被引：0
|
作者：
ELMILADI, SS
GOULD, WA
CLEMENTS, RL
机构：
来源：
FOOD TECHNOLOGY | 1969年 / 23卷 / 05期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：691 / &
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