PREDICTION OF RESIDUAL PEROXIDASE-ACTIVITY IN THE BLANCHING-COOLING OF CORN-ON-THE-COB AND ITS RELATION TO OFF-FLAVOR DEVELOPMENT IN FROZEN STORAGE

被引：3

作者：

GARROTE, RL ^{[1
]}

LUNA, JA ^{[1
]}

SILVA, ER ^{[1
]}

BERTONE, RA ^{[1
]}

机构：

[1] UNIV NACL LITORAL,CONJEJO NACL INVEST CIENT & TECH,INTEC,RA-3000 SANTA FE,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14017.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：232 / &

共 10 条

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[2]

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[5]

GARROTE RL, 1985, REV AGROQUIM TECNOL, V25, P373

[6]

GARROTE RL, 1983, COMMUNICATION

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[8] LETHALITY-FOURIER NUMBER METHOD - EXPERIMENTAL-VERIFICATION OF A MODEL FOR CALCULATING AVERAGE QUALITY FACTOR RETENTION IN CONDUCTION-HEATING CANNED FOODS [J].

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[9] THERMOKINETIC MODELING OF PEROXIDASE INACTIVATION DURING BLANCHING-COOLING OF CORN ON THE COB [J].

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[10]

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