ENZYMIC ACTIVITY AT LOW MOISTURE LEVELS AND ITS RELATION TO DETERIORATION IN FREEZE-DRIED FOODS

被引：6

作者：

MATHESON, NA

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740130406

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：248 / &

共 24 条

[1]

ACKER L., 1959, ZEITSCHR LEBENSM UNTERSUCH U FORSCH, V110, P349, DOI 10.1007/BF01809639

[2] The hydrolysis of concentrated sugar solutions by invertase. [J].

Auden, HA ;

Dawson, ER .

[3]

CUTTING CL, 1956, 62 FOOD INV BD SPEC

[4]

FORREST JC, 1959, BRIT CHEM ENGNG, V7, P390

[5]

Good CA, 1933, J BIOL CHEM, V100, P485

[6]

HANSON SWF, 1959, FOOD, V28, P245

[7]

HUNT SHEILA M. V., 1959, FOOD RES, V24, P262

HUNT, SMV ;

MATHESON, NA .

[9]

HUNT SMV, 1958, FOOD TECHNOL-CHICAGO, V12, P410

[10]

KIERMEIER F, 1954, BIOCHEM Z, V325, P280