QUALITY DIFFERENCES BETWEEN FRESH PACK AND REMANUFACTURED TOMATO SAUCE.

Autor:	APAIAH, RADHIKA K., GOODMAN, CARRIE L., BARRINGER, SHERYL A.
Zdroj:	Journal of Food Processing & Preservation; 2001, Vol. 25 Issue 6, p431-445, 15p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu