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Volumn 26, Issue 4, 2003, Pages 395-411

Kinetics of quality change during cooking and frying of potatoes: Part II. Color

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; COLORIMETERS; FOOD PROCESSING; RATE CONSTANTS; TEMPERATURE;

EID: 0242368090     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2003.tb00609.x     Document Type: Article
Times cited : (34)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.