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)

Article

Kuusi, Taina, kirjoittaja

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

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Language

English

Series

Articles

DOI

10.23986/afsci.71612

Standard Codes

doi 10.23986/afsci.71612