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Volumn 73, Issue 1, 2006, Pages 29-37

Changes of ascorbic acid and surface color of green peas sterilized in cans subjected to end-over-end agitation

Author keywords

Ascorbic acid; Color; Green peas; Quality; Sterilization

Indexed keywords

COLOR; FOOD PROCESSING; HIGH TEMPERATURE EFFECTS; MATHEMATICAL MODELS; STERILIZATION (CLEANING);

EID: 26444578199     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.01.002     Document Type: Article
Times cited : (9)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.