EFFECT OF PREPROCESSING TREATMENTS ON THE FIRMNESS AND QUALITY CHARACTERISTICS OF WHOLE AND SLICED STRAWBERRIES AFTER FREEZING AND THERMAL-PROCESSING

被引：38

作者：

MAIN, GL ^{[1
]}

MORRIS, JR ^{[1
]}

WEHUNT, EJ ^{[1
]}

机构：

[1] USDA ARS,S CENT FAMILY FARM RES CTR,BOONEVILLE,AR 72927

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11138.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：391 / 394

页数：4

共 14 条

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