Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods

标题
Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 14, Issue 4, Pages 870-881
出版商
Informa UK Limited
发表日期
2010-10-06
DOI
10.1080/10942910903456978

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