QUALITY OF CABBAGE PART II: PHYSICAL, CHEMICAL, AND BIOCHEMICAL MODIFICATION IN PROCESSING TREATMENTS TO IMPROVE FLAVOR OF BLANCHED CABBAGE ( BRASSICA OLERACEA L.)1.

Details

Language :

English

ISSN :

01469428

Volume :

3

Issue :

4

Database :

Complementary Index

Journal :

Journal of Food Quality

Publication Type :

Academic Journal

Accession number :

90776192

Full Text :

https://doi.org/10.1111/j.1745-4557.1980.tb00702.x