Determining the maturity of frozen peas - A rapid objective method

被引：6

作者：

Lee, FA ^{[1
]}

机构：

[1] New York State Agr Expt Stn, Geneva, NY USA

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION | 1941年 / 13卷

关键词：

D O I：

10.1021/i560089a012

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

页码：0038 / 0039

页数：2

共 50 条

[1] A CRITICAL EXAMINATION OF OBJECTIVE METHODS FOR MATURITY ASSESSMENT IN FROZEN PEAS
LEE, FA
WHITCOMBE, J
HENING, JC
FOOD TECHNOLOGY, 1954, 8 (03) : 126 - 133
[2] RAPID METHOD FOR DETERMINATION OF CATALASE IN FROZEN PEAS
ONEILL, RE
JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1961, 44 (03): : 509 - +
[3] COMPARISON OF METHODS FOR MEASURING THE MATURITY FACTOR IN FROZEN PEAS
MAKOWER, RU
BOGGS, MM
BURR, HK
OLCOTT, HS
FOOD TECHNOLOGY, 1953, 7 (01) : 43 - 48
[4] EFFECT OF MATURITY AND STORAGE TEMPERATURE ON QUALITY OF FROZEN PEAS
DIETRICH, WC
LINDQUIST, FE
BOGGS, MM
FOOD TECHNOLOGY, 1957, 11 (10) : 485 - 487
[5] COMPARISON OF METHODS FOR MEASURING THE MATURITY FACTOR IN FROZEN PEAS
MAKOWER, RU
BOGGS, MM
BURR, HK
OLCOTT, HS
FOOD TECHNOLOGY, 1952, 6 (12) : S24 - S24
[6] RAPID DETERMINATION OF CATALASE ACTIVITY IN FROZEN PEAS
ONEILL, RE
JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1962, 45 (03): : 749 - 750
[7] RAPID DETERMINATION OF CATALASE ACTIVITY IN FROZEN PEAS
ONEILL, RE
JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1962, 45 (03): : 749 - +
[8] ESTIMATION OF MATURITY OF FROZEN PEAS - TENDEROMETER MEASUREMENTS ON COOKED PRODUCT
MAKOWER, RU
BURR, HK
FOOD TECHNOLOGY, 1954, 8 (04) : 201 - 204
[9] RAPID METHOD FOR DETERMINING STERILITY OF FROZEN-RECONSTITUTED BLOOD
MYHRE, BA
NAKASAKO, YY
SCHOTT, R
TRANSFUSION, 1977, 17 (03) : 195 - 202
[10] COMPARISON OF PHYSICAL METHODS FOR ESTIMATING THE MATURITY OF RAW, FROZEN AND COOKED PEAS
RUTLEDGE, PJ
BOARD, PW
JOURNAL OF TEXTURE STUDIES, 1980, 11 (04) : 379 - 388

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