RELATION OF MATURITY TO YIELD AND QUALITY OF RAW AND CANNED PEAS, CORN AND LIMA BEANS

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作者：

KRAMER, A

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PROCEEDINGS OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE | 1946年 / 47卷 / JUL期

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Q94 [植物学];

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071001 ;

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页码：361 / 367

页数：7

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共 38 条

[1] INFLUENCE OF MATURITY ON YIELD AND QUALITY OF FRESH AND CANNED SOUTHERN PEAS
SISTRUNK, WA
BAILEY, FL
KATTAN, AA
[J]. PROCEEDINGS OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 1965, 86 : 491 - &
[2] SOME NUTRITIONAL CHARACTERISTICS OF BEANS, SWEET CORN AND PEAS (RAW, CANNED AND FROZEN) PRODUCED IN THE PROVINCE OF QUEBEC
MAKHLOUF, J
ZEE, J
TREMBLAY, N
BELANGER, A
MICHAUD, MH
GOSSELIN, A
[J]. FOOD RESEARCH INTERNATIONAL, 1995, 28 (03) : 253 - 259
[3] SLURRY VISCOSITY MEASUREMENTS AS METHODS TO DETERMINE MATURITY OF LIMA BEANS AND PEAS
WILEY, RC
[J]. FOOD TECHNOLOGY, 1959, 13 (12) : 694 - 698
[4] CROP MATURITY IN RELATION TO QUALITY OF CANNED CREAM STYLE SWEET CORN
MITCHELL, RS
LYNCH, LJ
[J]. AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH, 1951, 2 (01): : 43 - 59
[5] EFFECTS OF PROCESSING ON ESTIMATES OF RAW STOCK MATURITY AND OF TEXTURAL QUALITY IN FROZEN LIMA BEANS
STERLING, C
BOGGS, MM
[J]. FOOD TECHNOLOGY, 1954, 8 (05) : 235 - 239
[6] RECOMMENDATIONS ON PROCEDURES FOR DETERMINING GRADES OF RAW, CANNED, AND FROZEN LIMA BEANS
KRAMER, A
HART, WJ
[J]. FOOD TECHNOLOGY, 1954, 8 (01) : 55 - 62
[7] OBJECTIVE PROCEDURES FOR DETERMINING GRADES OF RAW, CANNED, AND FROZEN LIMA BEANS
HART, WJ
KRAMER, A
[J]. FOOD TECHNOLOGY, 1953, 7 (12) : 13 - 13
[8] OBJECTIVE MEASUREMENTS OF THE MATURITY OF RAW AND CANNED FIELD PEAS, VIGNA SINENSIS
MALCOM, HR
POWERS, JJ
LOPEZ, A
PRATT, DE
[J]. FOOD TECHNOLOGY, 1956, 10 (10) : 463 - 469
[9] QUALITY OF DEHYDRATED PEAS IN RELATION TO MATURITY
MOYER, JC
ROBINSON, WB
PALLESEN, HR
HAND, DB
[J]. FOOD TECHNOLOGY, 1957, 11 (04) : 27 - 27
[10] FACTORS AFFECTING YIELD AND QUALITY MEASUREMENTS OF RAW AND CANNED GREEN AND WAX BEANS - A PRELIMINARY REPORT
GUYER, RB
KRAMER, A
[J]. PROCEEDINGS OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 1950, 56 (DEC): : 303 - 314

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