DEVELOPMENT AND CONSUMER EVALUATION OF A NATIVE FRUIT PRODUCT

被引：10

作者：

MAZZA, G

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1979年 / 12卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(79)73128-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：166 / 169

页数：4

共 5 条

[1]

HARRIS RE, 1972, 1246 AGR CAN PUB

[2] DISINTEGRATION-DIFFUSION TECHNIQUE FOR PRODUCTION OF SASKATOON BERRY EXTRACTS [J].

MAZZA, G ;

LAU, W ;

WOLFE, FH .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1978, 11 (04) :216-218

[3] STUDIES ON DEGRADATION OF ASCORBIC-ACID BY SASKATOON BERRY JUICE [J].

PANTHER, M ;

WOLFE, FH .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1972, 5 (02) :93-&

[4]

Tuba J., 1944, CANADIAN JOUR RES SECT C BOT SCI, V22, P33

[5]

WOLFE FH, 1971, CAN INST F SCI TEC J, V4, P29

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