Author:
Suutarinen J.,Honkapaa K.,Heinio R.-L.,Autio K.,Mustranta A.,Karppinen S.,Klutamo T.,Llukkonen-Lllja H.,Mokkila M.
Reference36 articles.
1. CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE
2. AOAC., 1995 . Official Methods of Analysis of AOAC. Method 942.15 and 975.03 . 16th ed. Association of Official Analytical Chemists and AOAC International, Arlington, Virginia22201 -3301 , U.S.A.
3. Current and potential applications of enzyme infusion in the food industry
Cited by
25 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献