Comparison of Sodium Acid Sulfate to Citric Acid to Inhibit Browning of Fresh-Cut Potatoes

标题
Comparison of Sodium Acid Sulfate to Citric Acid to Inhibit Browning of Fresh-Cut Potatoes
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 76, Issue 3, Pages S164-S169
出版商
Wiley
发表日期
2011-04-13
DOI
10.1111/j.1750-3841.2011.02082.x

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