EFFECT OF BLANCH TREATMENT ON QUALITY ATTRIBUTES OF CANNED DRY PINTO AND SMALL AND LARGE LIMA BEANS

被引：17

作者：

DAVIS, DR

TWOGOOD, ML

BLACK, KR

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.tb07457.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：817 / 820

页数：4

共 9 条

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[3]

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[4]

LOPEZ A, 1975, COMPLETE COURSE CANN, V2, P585

[5]

LUH BS, 1975, COMMERCIAL VEGETABLE, P221

[6] EFFECT OF TYPE OF BEAN, MOISTURE LEVEL, BLANCH TREATMENT AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRIENT CONTENT OF CANNED DRY BEANS [J].

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SISTRUNK, WA .

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[7] EFFECT OF TYPE OF BEAN, SOAK TIME, CANNING MEDIA AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRITIONAL-VALUE OF CANNED DRY BEANS [J].

NORDSTROM, CL ;

SISTRUNK, WA .

JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :795-798

[8] SOME FACTORS AFFECTING PINTO BEAN QUALITY [J].

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[9]

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