CHANGES PRODUCED IN WISCONSIN GREEN SNAP BEANS BY BLANCHING

被引：0

作者：

KACZMARZYK, LM

FENNEMA, O

POWRIE, WD

机构：

来源：

FOOD TECHNOLOGY | 1963年 / 17卷 / 07期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：943 / +

页数：1

共 50 条

[1] FACTORS AFFECTING THE BLANCHING OF GREEN BEANS
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MCCARTY, IE
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[2] THERMAL-ENERGY CONSUMPTION FOR BLANCHING AND STERILIZATION OF SNAP BEANS
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[3] INFLUENCE OF BLANCHING CONDITIONS ON SLOUGHING, SPLITTING, AND FIRMNESS OF CANNED SNAP BEANS
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[4] EFFECT OF VARIATIONS IN BLANCHING ON QUALITY OF FROZEN BROCCOLI, SNAP BEANS, AND SPINACH
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[5] CAROTENE CONTENT OF GREEN SNAP BEANS
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[6] EFFECT OF MICROWAVE BLANCHING ON THE QUALITY OF FROZEN GREEN BEANS
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[7] PEROXIDASE AND LIPOXYGENASE INACTIVATION DURING BLANCHING OF GREEN BEANS, GREEN PEAS AND CARROTS
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BAYINDIRLI, A
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[8] EFFECT OF BLANCHING AND DEHYDRATION ON CONVERSION OF CHLOROPHYLL TO PHEOPHYTIN IN GREEN BEANS
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[9] EFFECT OF MATURITY ON THE VITAMIN CONTENT OF GREEN SNAP BEANS
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[10] STORAGE BEHAVIOR OF ARTIFICIALLY WAXED GREEN SNAP BEANS
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