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Comparison of textural changes of dry peas in sous vide cook-chill and traditional cook-chill systems

Comparison of textural changes of dry peas in sous vide cook-chill and traditional cook-chill systems

G Xie

作者G Xie
卷第43卷
期第3期
印刷ISSN0260-8774
文件大小124.79KB
发表时间2000
DOI10.1016/s0260-8774(99)00142-9
页码141-146

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