Study on Key Technology of Improving Texture of Preserved Chestnut

Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (9) : 59.

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PDF(104 KB)
Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (9) : 59.

Study on Key Technology of Improving Texture of Preserved Chestnut

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2004, 30(9): 59

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