RELATIONSHIP OF SENSORY RATINGS WITH TANNIN COMPONENTS OF CANNED PEACHES.

Autor: LI, K. C., BOGGESS, T. S., HEATON, E. K.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jan1972, Vol. 37 Issue 1, p177-178, 2p
Databáze: Complementary Index
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