Effects of heat treatment on the quality of fresh-cut Chinese water chestnut

Autoria(s): Peng LT; Jiang YM
Data(s)

2004
Identificador

http://ir.scbg.ac.cn/handle/344003/2529

http://www.irgrid.ac.cn/handle/1471x/15866
Fonte

Peng LT； Jiang YM .Effects of heat treatment on the quality of fresh-cut Chinese water chestnut,International Journal of Food Science and Technology,2004 ,39(2):143-148
Tipo

期刊论文
Acesso ao item digital