Study on Maintaining Green Color and Preservative Treatment of Jinzhou Pickled Vegetables

Food and Fermentation Industries ›› 2002, Vol. 28 ›› Issue (11) : 33.

PDF(161 KB)
PDF(161 KB)
Food and Fermentation Industries ›› 2002, Vol. 28 ›› Issue (11) : 33.

Study on Maintaining Green Color and Preservative Treatment of Jinzhou Pickled Vegetables

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2002, 28(11): 33

References

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(161 KB)

Accesses

Citation

Detail

Sections
Recommended

/