Influence of Precooking on the Firmness and Pectin Substances of Three Stem Vegetables

Wu, AAWu張為憲Chang, Wei-HsienWei-HsienChang2009-03-182018-06-292009-03-182018-06-291990http://ntur.lib.ntu.edu.tw//handle/246246/146327en-USInfluence of Precooking on the Firmness and Pectin Substances of Three Stem Vegetablesjournal articlehttp://ntur.lib.ntu.edu.tw/bitstream/246246/146327/1/index.html