Correlation Between the Firming Effect of Precooking and Chemical Compositions of Three Stem Vegetables (II)

Resource
World Congress of Food Technology, Barcelona, Spain(1987.03)
Journal
World Congress of Food Technology, Barcelona, Spain(1987.03)
Pages
-
Date Issued
1987-03
Date
1987-03
Author(s)
Chang, Wei-Hsien
URI
Type
conference paper

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