THIAMINE, RIBOFLAVIN, NIACIN AND COLOR RETENTION IN CANNED SMALL WHITE AND GARBANZO BEANS AS AFFECTED BY SULFITE TREATMENT

被引：8

作者：

LUH, BS

KARBASSI, M

SCHWEIGERT, BS

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02322.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：431 / 434

页数：4

共 13 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

BENDER AE, 1966, J FOOD TECHNOL, V1, P261

[3]

Chichester D.F., 1972, HDB FOOD ADDITIVES, P142

[4] FOLIC-ACID CONTENT OF CANNED GARBANZO BEANS [J].

LIN, KC ;

LUH, BS ;

SCHWEIGERT, BS .

LUH, BS ;

WANG, C ;

DAOUD, HN .

[6]

LUH BS, 1975, CANNING VEGETABLES C, pCH6

[7]

MARKS J, 1968, VITAMINS HLTH DISEAS

[8]

PINA C, 1975, FOOD SCI, V2, P31

[9]

SCHROEDER HA, 1971, AM J CLIN NUTR, V24, P562

[10]

SCHROETER EC, 1966, SULFUR DIOXIDE APPLI