SWEET POTATO CANNING - EFFECTS OF PROCESSING CONDITIONS ON THE CHEMICAL PROPERTIES OF CANNED SWEET POTATOES

被引：2

作者：

ARTHUR, JC

MCLEMORE, TA

机构：

来源：

关键词：

D O I：

10.1021/jf60081a008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：863 / 867

页数：5

共 19 条

[1] SWEET POTATO DEHYDRATION - EFFECTS OF PROCESSING CONDITIONS AND VARIETY ON PROPERTIES OF DEHYDRATED PRODUCTS
ARTHUR, JC
MCLEMORE, TA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (09) : 782 - 787
[2] EFFECTS OF CONDITIONS OF STORAGE OF RAW MATERIALS ON CHEMICAL PROPERTIES OF DEHYDRATED PRODUCTS
ARTHUR, JC
MCLEMORE, TA
MILLER, JC
JONES, LG
SISTRUNK, WA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (02) : 151 - 155
[3] PROPERTIES OF POLYPHENOLASES CAUSING DISCOLORATION OF SWEET POTATOES DURING PROCESSING
ARTHUR, JC
MCLEMORE, TA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1956, 4 (06) : 553 - 555
[4] ARTHUR JC, 1954, P ASS SO AGR WORKERS, V51, P135
[5] ARTHUR JC, 1953, FOOD TECHNOL, V10, P541
[6] Culpepper CW, 1926, J AGRIC RES, V33, P0627
[7] HUFFINGTON JM, 1953, P AM SOC HORTIC SCI, V61, P487
[8] HUFFINGTON JM, 1954, FOOD PACKER, V35, P54
[9] HUFFINGTON JM, 1954, FOOD PACKER, V35, P57
[10] HUFFINGTON JM, 1954, FOOD PACKER, V35, P38