THAWING OF FROZEN STRAWBERRIES.

被引：0

作者：

Muftugil, N. ^{[1
]}

Yigit, V. ^{[1
]}

机构：

[1] TUBITAK, Nutrition & Food, Technology Dep, Kocaeli, Turk, TUBITAK, Nutrition & Food Technology Dep, Kocaeli, Turk

来源：

International Journal of Refrigeration | 1986年 / 9卷 / 01期

关键词：

D O I：

10.1016/0140-7007(86)90149-0

中图分类号：

学科分类号：

摘要：

FOOD PRODUCTS

引用

页码：31 / 33

共 50 条

[41] INVESTIGATIONS ON THAWING FROZEN BOVINE SPERMATOZOA
PICKETT, BW
HALL, RC
LUCAS, JJ
GIBSON, EW
FERTILITY AND STERILITY, 1965, 16 (05) : 642 - +
[42] Off-flavor production in frozen strawberries
Deng, H
Ueda, Y
Chachin, K
Yamanaka, H
POSTHARVEST BIOLOGY AND TECHNOLOGY, 1996, 9 (01) : 31 - 39
[43] FACTORS CONTRIBUTING TO THE BREAKDOWN OF FROZEN SLICED STRAWBERRIES
SISTRUNK, WA
CAIN, RF
VAUGHAN, EK
LAGERSTEDT, HB
FOOD TECHNOLOGY, 1960, 14 (12) : 640 - 644
[44] FACTORS AFFECTING CHARACTER GRADE OF FROZEN STRAWBERRIES
TALBURT, WF
LEINBACH, LR
BREKKE, JE
MCHENRY, RO
FOOD TECHNOLOGY, 1955, 9 (03) : 111 - 113
[45] AIR-THAWING, WATER-THAWING AND VACUUM-THAWING OF FROZEN PORK LEGS
BAILEY, C
JAMES, SJ
KITCHELL, AG
HUDSON, WR
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (01) : 81 - 97
[46] FACTORS CONTRIBUTING TO THE BREAKDOWN OF FROZEN SLICED STRAWBERRIES
SISTRUNK, WA
CAIN, RF
VAUGHAN, EK
LAGERSTEDT, HB
FOOD TECHNOLOGY, 1960, 14 (06) : B29 - B30
[47] IMPROVING QUALITY OF FROZEN STRAWBERRIES WITH ADDED COLLOIDS
WEGENER, JB
BAER, BH
RODGERS, PD
FOOD TECHNOLOGY, 1951, 5 (02) : 76 - 78
[48] Survival of Listeria monocytogenes on fresh and frozen strawberries
Flessa, S
Lusk, DM
Harris, LJ
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 101 (03) : 255 - 262
[49] EFFECTS OF CERTAIN PESTICIDES ON FLAVOR OF FROZEN STRAWBERRIES
TICHENOR, DA
RODRIGUEZ, JG
CHAPLIN, CE
FOOD TECHNOLOGY, 1959, 13 (10) : 587 - 590
[50] Minimizing texture loss of frozen strawberries: effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions
S. Van Buggenhout
I. Messagie
V. Maes
T. Duvetter
A. Van Loey
M. Hendrickx
European Food Research and Technology, 2006, 223 : 395 - 404

← 1 2 3 4 5 →