Effect of Cooking on the Textrue and Chemical Compsitions of Cucumber and Radish
Resource
Role of Chemistryin the Quality of Processed Food, p.303-313
Journal
Role of Chemistryin the Quality of Processed Food
Pages
303-313
Date Issued
1986
Date
1986
Author(s)
Chang, Wei-Hsien
Publisher
Westport, Conn.: Food & Nutrition Press
Type
conference paper