VITAMIN RETENTION IN COOKED, CHILLED, AND REHEATED POTATOES

被引：21

作者：

AUGUSTIN, J

MAROUSEK, GI

THOLEN, LA

BERTELLI, B

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07456.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：814 / 816

页数：3

共 17 条

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[3] VARIATIONS IN NUTRITIONAL COMPOSITION OF FRESH POTATOES [J].

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[4] CHANGES IN NUTRIENT COMPOSITION OF DEHYDRATED POTATO PRODUCTS DURING COMMERCIAL PROCESSING [J].

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[5] CHANGES IN THE NUTRIENT COMPOSITION OF POTATOES DURING HOME PREPARATION .2. VITAMINS [J].

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DEUTSCH, RM .

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[6] CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTS [J].

AUGUSTIN, J ;

SWANSON, BG ;

TEITZEL, C ;

JOHNSON, SR ;

POMETTO, SF ;

ARTZ, WE ;

HUANG, CP ;

SCHOMAKER, C .

JOURNAL OF FOOD SCIENCE, 1979, 44 (03) :807-809

[7] VITAMIN COMPOSITION OF FRESHLY HARVESTED AND STORED POTATOES [J].

AUGUSTIN, J ;

JOHNSON, SR ;

TEITZEL, C ;

TOMA, RB ;

SHAW, RL ;

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HOGAN, JM ;

DEUTSCH, RM .

JOURNAL OF FOOD SCIENCE, 1978, 43 (05) :1566-&

[8] ASCORBIC-ACID CONTENT IN RUSSET BURBANK POTATOES [J].

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