CHEMICAL AND MICROBIOLOGICAL STUDIES ON DULCE DE LECHE A TYPICAL ARGENTINE CONFECTIONERY PRODUCT

被引：9

作者：

FERRAMONDO, A

CHIRIFE, J

PARADA, JL

VIGO, S

机构：

[1] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT QUIM ORGAN,RA-1428 BUENOS AIRES,ARGENTINA

[2] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT IND,RA-1428 BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13220.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：821 / 823

页数：3

共 17 条

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[3] PREDICTION OF WATER ACTIVITY OF AQUEOUS-SOLUTIONS IN CONNECTION WITH INTERMEDIATE MOISTURE FOODS - EXPERIMENTAL INVESTIGATION OF THE AW LOWERING BEHAVIOR OF SODIUM LACTATE AND SOME RELATED-COMPOUNDS [J].

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[8] QUANTITATIVE THIN-LAYER CHROMATOGRAPHY OF CARBOHYDRATES USING PENTAVALENT VANADIUM IN SULFURIC-ACID - DETERMINATION OF MIXTURES OF D-FRUCTOSE, D-GLUCOSE AND SUCROSE [J].

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[9] VANADIUM PENTOXIDE IN SULFURIC-ACID, A GENERAL CHROMOGENIC SPRAY REAGENT FOR CARBOHYDRATES [J].

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[10] ON THE WATER ACTIVITY OF LACTOSE SOLUTIONS [J].

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ALZAMORA, SM ;

CHIRIFE, J ;

FONTAN, CF .

JOURNAL OF FOOD SCIENCE, 1981, 46 (05) :1612-1613

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