QUALITY OF CABBAGE PART II: PHYSICAL, CHEMICAL, AND BIOCHEMICAL MODIFICATION IN PROCESSING TREATMENTS TO IMPROVE FLAVOR OF BLANCHED CABBAGE (BRASSICA OLERACEA L.)1
- 1 December 1980
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 3 (4) , 233-250
- https://doi.org/10.1111/j.1745-4557.1980.tb00702.x
Abstract
No abstract availableKeywords
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