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EFFECT OF TIME, TEMPERATURE, AND LEVEL OF ASCORBIC ACID FORTIFICATION ON THE QUALITY OF CANNED APPLE JUICE.

机译：时间，温度和抗坏血酸强化程度对罐装苹果汁品质的影响。

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作者
MAHMOUD, MOHAMED IBRAHIM;
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作者单位

The Ohio State University;

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授予单位 The Ohio State University;
学科
学位 Ph.D.
年度 1976
页码 153 p.
总页数 153
原文格式 PDF
正文语种 eng
中图分类
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EFFECT OF TIME, TEMPERATURE, AND LEVEL OF ASCORBIC ACID FORTIFICATION ON THE QUALITY OF CANNED APPLE JUICE.

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