Effects of Processing Temperature and Added Antimicrobial Agents on Keeping Quality of Mexican-Style Sauce

✍ Scribed by SIEW LIAN CHUNG; KAREN V. JORGENSEN; RALPH L. PRICE

• Book ID: 108813800
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 283 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb13553.x