SOME FLAVOR AND COLOR CHANGES DURING LOW-TEMPERATURE DEHYDRATION OF GRAPES

被引：10

作者：

GEE, M

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb03892.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：146 / 147

页数：2

共 11 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2]

Barger W. R., 1948, FOOD INDUST, V20, P337

[3]

GEE M, 1977, FOOD TECHNOL-CHICAGO, V31, P58

[4]

IVANOV T, 1968, ANN TECHNOL AGR, V17, P333

[5] STABILITY OF INTERMEDIATE MOISTURE FOODS .1. LIPID OXIDATION [J].

LABUZA, TP ;

HAWKES, J ;

GALLAGHER, D ;

HURTADO, F ;

MCNALLY, L .

[6]

NURY FS, 1960, ARS7417 USDA

[7]

POTTER AL, 1968, J ASSOC OFF ANA CHEM, V51, P748

[8]

WILLIAMS KT, 1960, J ASSOC OFF AGR CHEM, V43, P512

[9]

1978, PACIFIC FRUIT NEWS, V156, P4701

[10]

1979, PACIFIC FRUIT NEWS, V157, P4723