EFFECT OF DEGREE OF ENZYME INACTIVATION AND STORAGE TEMPERATURE ON QUALITY RETENTION IN FROZEN PEAS
- 1 September 1955
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 20 (5) , 480-491
- https://doi.org/10.1111/j.1365-2621.1955.tb16858.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Color In Business Science and IndustryArt Education, 1952