AbstractsBiology & Animal Science
The effect of temperature and length of storage on palatability, color and vitamin changes in canned citrus and tomato products
| Institution: | Oregon State University |
|---|---|
| Department: | Food Technology |
| Degree: | PhD |
| Year: | 1951 |
| Keywords: | Fruit – Storage |
| Record ID: | 1553739 |
| Full text PDF: | http://hdl.handle.net/1957/26307 |
Abstract
