EFFECT OF FRENCH DRESSINGS, VINEGARS, AND ACETIC ACID ON RATE OF LOSS OF VITAMIN C IN RAW CABBAGE
作者:
MARY M. CLAYTON,
CELIA GOOS,
期刊:
Journal of Food Science
(WILEY Available online 1947)
卷期:
Volume 12,
issue 1
页码: 27-35
ISSN:0022-1147
年代: 1947
DOI:10.1111/j.1365-2621.1947.tb16392.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
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