共 50 条
- [1] VOLATILE FLAVOR COMPONENTS FROM GREEN PEAS (PISUM SATIVUM) .1. ALCOHOLS IN UNBLANCHED FROZEN PEAS[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (03) : 290 - +MURRAY, KESHIPTON, JWHITFIELD, FBKENNETT, BHSTANLEY, G
- [2] TRANSPORT OF GREEN PEAS IN REFRIGERATED SALTED WATER .1. COMPARISON WITH SAME IN AIR AND IN WATER[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1976, 16 (04): : 482 - 492CHAMARRO, JSIMON, ADURAN, LLAFUENTE, B
- [3] QUALITY CHANGES OF GREEN PEAS (PISUM-SATIVUM-L) DURING STORAGE .1. EXTERNAL AND SENSORIC QUALITY TRAITS[J]. NAHRUNG-FOOD, 1987, 31 (04): : 271 - 284BOTTCHER, H
- [4] BLANCHING OF GREEN PEAS .1. PHYSICAL AND ORGANOLEPTIC ASSESSMENT OF EFFICIENCY OF WATER BLANCHING[J]. FOOD TECHNOLOGY, 1969, 23 (06) : 812 - +MITCHELL, RSLYNCH, LJCASIMIR, DJ
- [5] Green chemistry in synthesis of flavor and fragrance materials 1. Catalytic synthesis of flavor and fragrance materials[J]. CHINESE JOURNAL OF ORGANIC CHEMISTRY, 2005, 25 (01) : 125 - 134Wang, WHZhang, JXWu, SH
- [6] PRESERVATION OF PALATAL MUCOSA .1. ULTRASTRUCTURAL CHANGES AND FREEZING TECHNIQUE[J]. JOURNAL OF PERIODONTOLOGY, 1973, 44 (08) : 464 - 469KORMAN, MRUBINSTEIN, AGARGIULO, A
- [7] POTATO FLAVOR AS RELATED TO CHEMICAL COMPOSITION .1. POLYPHENOLS AND ASCORBIC ACID[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 459 - &MONDY, NIMETCALF, CPLAISTED, RL
- [8] EFFECT OF SUCROSE AND ORGANIC ACIDS ON APPARENT FLAVOR INTENSITY .1. AQUEOUS SOLUTIONS[J]. FOOD TECHNOLOGY, 1956, 10 (06) : 282 - 285VALDES, RMHINREINER, EHSIMONE, MJ
- [9] VOLUME CHANGES ON MIXING .1. ALCOHOL + BENZENE SOLUTIONS[J]. AUSTRALIAN JOURNAL OF CHEMISTRY, 1962, 15 (01) : 1 - &BROWN, ISMITH, F