Capsicum — production, technology, chemistry, and quality — part II. Processed products, standards, world production and trade

 

作者: V. S. Govindarajan,   UweJ. Salzer,  

 

期刊: C R C Critical Reviews in Food Science and Nutrition  （Taylor Available online 1986）
卷期: Volume 23, issue 3  

页码: 207-288

 

ISSN:0099-0248

 

年代: 1986

 

DOI:10.1080/10408398609527426

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

 

点击下载:  PDF (5648KB)

返 回