FROZEN VEGETABLE QUALITY AS INFLUENCED BY HIGH-TEMPERATURE SHORT-TIME (HTST) STEAM BLANCHING

被引：6

作者：

DRAKE, SR ^{[1
]}

CARMICHAEL, DM ^{[1
]}

机构：

[1] KEY TECHNOL INC, MILTON FREEWATER, OR 97862 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13131.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1378 / 1379

页数：2

共 8 条

[1]

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[2]

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CARROAD, PA ;

SWARTZ, JB ;

BOMBEN, JL .

[4]

Crafts A. S., 1944, FOOD RES, V9, P442

DRAKE, SR ;

KINMAN, BK .

MCCURDY, SM ;

DRAKE, SR ;

SWANSON, BG ;

LEUNG, HK ;

POWERS, JR .

[7]

SEVILLA UL, 1974, 4 P INT C FOOD SCI T, V1, P130

[8]

1978, EPA600278206