Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans
By: by Magloire C. Boni.
Published: 1984
Language: eng
Number of pages: 125
Subjects: Canned beans -- Quality.
Notes: Typescript (photocopy).

Thesis (M.S.)--Oregon State University, 1985.

Bibliography: leaves 78-88.