NUTRITIONAL STABILITY OF CORN-SOY-MILK BLENDS AFTER DRY HEATING TO DESTROY SALMONELLAE

被引：8

作者：

BOOKWALTER, GN ^{[1
]}

BOTHAST, RJ ^{[1
]}

KWOLEK, WF ^{[1
]}

GUMBMANN, MR ^{[1
]}

机构：

[1] USDA SEA, WESTERN REG RES CTR, BERKELEY, CA 94710 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07491.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：975 / 980

页数：6

共 17 条

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[4]

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[6]

Hodge J, 1967, CHEM PHYSL FLAVORS, P465

[7]

KWOLEK WF, 1971, FOOD TECHNOL-CHICAGO, V25, P51

[8]

Makowski R., 1979, Snack Food, V68, P33

[9] HEAT RESISTANCE OF SALMONELLA IN DRIED MILK [J].

MCDONOUG.FE ;

HARGROVE, RE .

[10]

NORTHOLT MD, 1978, J FOOD TECHNOL, V13, P25