Studies on Preservation of Constituents in Canned Drinks. Part I. Effects of pH on Stability of Constituents in Canned Tea Drinks.
- 1 January 1992
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 39 (2) , 178-182
- https://doi.org/10.3136/nskkk1962.39.178
Abstract
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