EFFECTS OF MICROWAVE, STEAM AND WATER BLANCHING ON FREEZE-DRIED SPINACH

被引：33

作者：

QUENZER, NM ^{[1
]}

BURNS, EE ^{[1
]}

机构：

[1] TEXAS A&M UNIV,DEPT HORT SCI,COLLEGE STN,TX 77843

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04872.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：410 / &

相关论文

共 14 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2]

BASHAW EC, 1976, COMMUNICATION

[3]

DEUTSCH MJ, 1965, J ASSOC OFF AGR CHEM, V48, P1248

[4]

DIETRICH WC, 1965, FOOD TECHNOL-CHICAGO, V19, P1174

[5]

EHEART MS, 1967, J AM DIET ASSOC, V50, P207

[6]

GILLIES MT, 1974, COMPRESSED FOOD BARS

[7]

HUFFMAN VL, 1977, LABORATORY MANUAL FO

[8]

PROCTOR BE, 1948, FOOD TECHNOL-CHICAGO, V2, P95

[9]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[10]

VOISEY DW, 1972, 7024 AGR CAN ENG RES