PREPARATION OF A SHELF‐STABLE, INTERMEDIATE MOISTURE FOOD PRODUCT FROM MUSCADINE GRAPE SKINS
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3) , 854-856
- https://doi.org/10.1111/j.1365-2621.1979.tb08519.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- PROCESSING AND QUALITY CHARACTERISTICS OF MUSCADINE GRAPESJournal of Food Science, 1977
- VISCOELASTIC AND HISTOLOGICAL PROPERTIES OF GRAPE SKINSJournal of Food Science, 1977