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ArticleJ-GLOBAL ID:200902000163899312整理番号:87A0317471

Effect of pH, certain chemicals and holding time-temperature on the color of lowbush blueberry puree.

ローブッシュブルーベリーピューレの色に対するpH,化学物質,保持時間‐温度の影響

著者:YANG C S T(U.S. Army Natick RD&E Center, MA, USA)、YANG P P A(Univ. Maine, ME, USA)
資料名:J Food Sci 巻:52 号:2 ページ:346-347,352
発行年:1987年03月
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