The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

https://doi.org/10.23986/afsci.71612

https://doi.org/10.23986/afsci.71612 (Journal.fi)

Artikkeli

Kuusi, Taina, kirjoittaja

Julkaisussa: Agricultural and Food Science 36 (1964) : 1, s.161-180

Tallennettuna:

Kieli

englanti

Sarja

Articles

DOI

10.23986/afsci.71612

Standarditunnukset

doi 10.23986/afsci.71612

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