EFFECT OF ALTERNATE FREEZING AND THAWING ON ASCORBIC ACID CONTENT OF FROZEN VEGETABLES

被引：0

|

作者：

HUCKER, GJ

CLARKE, A

机构：

来源：

FOOD TECHNOLOGY | 1961年 / 15卷 / 02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

收藏

页码：50 / &

相关论文

共 50 条

[1] THE EFFECT OF ALTERNATE FREEZING AND THAWING ON THE TOTAL FLORA OF FROZEN VEGETABLES
HUCKER, GJ
DAVID, ER
[J]. FOOD TECHNOLOGY, 1957, 11 (07) : 381 - 383
[2] THE EFFECT OF ALTERNATE FREEZING AND THAWING ON THE TOTAL FLORA OF FROZEN CHICKEN PIES
HUCKER, GJ
DAVID, ER
[J]. FOOD TECHNOLOGY, 1957, 11 (07) : 354 - 356
[3] EFFECT OF RATE OF FREEZING ON BACTERIAL CONTENT OF FROZEN VEGETABLES
VANESELTINE, WP
NELLIS, LF
LEE, FA
HUCKER, GJ
[J]. FOOD RESEARCH, 1948, 13 (04): : 271 - 280
[4] EFFECT OF BLANCHING METHOD ON ASCORBIC ACID + COLOR OF FROZEN VEGETABLES
NOBLE, I
GORDON, J
[J]. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1964, 44 (02) : 120 - &
[5] EFFECT OF MASTICATION ON THE ASCORBIC ACID CONTENT OF RAW VEGETABLES
JENKINS, GN
[J]. BIOCHEMICAL JOURNAL, 1946, 40 (03) : 415 - 419
[6] The ascorbic acid content of dried vegetables
Beckley, VA
Notley, VE
[J]. BIOCHEMICAL JOURNAL, 1941, 35 : 1396 - 1403
[7] ASCORBIC ACID CONTENT OF NIGERIAN VEGETABLES
OKE, OL
[J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (01) : 85 - &
[8] EFFECT OF HOLDING AND REHEATING ON THE ASCORBIC-ACID CONTENT OF COOKED VEGETABLES
CHARLES, VR
VANDUYNE, FO
[J]. JOURNAL OF HOME ECONOMICS, 1958, 50 (03): : 159 - 162
[9] The Effect of Freezing, Frozen Storage and Thawing on the Strawberry Fruit Composition
Simkova, Kristyna
Grohar, Mariana Cecilia
Pelacci, Massimiliano
Veberic, Robert
Jakopic, Jerneja
Hudina, Metka
[J]. INTERNATIONAL JOURNAL OF FRUIT SCIENCE, 2024, 24 (01) : 186 - 199
[10] Freezing and thawing characteristics of frozen soils: Bound water content and hysteresis phenomenon
Tian, Huihui
Wei, Changfu
Wei, Houzhen
Zhou, Jiazuo
[J]. COLD REGIONS SCIENCE AND TECHNOLOGY, 2014, 103 : 74 - 81

← 1 2 3 4 5 →