EFFECTS OF CULTIVARS, BLANCHING TECHNIQUES, AND COOKING METHODS ON QUALITY OF FROZEN GREEN BEANS AS MEASURED BY PHYSICAL AND SENSORY ATTRIBUTES

✍ Scribed by MARTHA B. STONE; CHERRI M. YOUNG

• Book ID: 111341206
• Publisher: John Wiley and Sons
• Year: 1985
• Tongue: English
• Weight: 584 KB
• Volume: 7
• Category: Article
• ISSN: 0146-9428
• DOI: 10.1111/j.1745-4557.1985.tb01057.x