The kinetics of texture development of potatoes in precooked chilled foods during processing and subsequent storage and reheating
The kinetics of texture development of potatoes in precooked chilled foods during processing and subsequent storage and reheating
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预煮冷冻食品在加工以及随后的储存和再加热过程中马铃薯质地发展的动力学
DOI：
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发表时间：
1992
期刊：
影响因子：
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通讯作者：
J. Baerdemaeker
中科院分区：
文献类型：
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作者：
B. Verlinden;K. D. Wit;L. Nys;J. Baerdemaeker
