Heating Characteristics of Ravioli in Brine and in Tomato Sauce Processed in Agitating Retorts
MAURICE R. BERRY JR., JOE G. BRADSHAW, ANDREW L. KOHNHORSTVolume:
50
Year:
1985
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.1985.tb13803.x
File:
PDF, 989 KB
english, 1985