FLAVOR QUALITY AND STABILITY OF POTATO FLAKES - EFFECTS OF ANTIOXIDANT TREATMENTS

被引：8

作者：

SAPERS, GM

PANASIUK, O

TALLEY, FB

SHAW, RL

机构：

[1] RED RIVER VALLEY POTATO RES CTR,BOX 113,E GRAND FORKS,MN 56721

[2] USDA,ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00559.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：797 / 799

页数：3

共 15 条

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OWENS, E ;

MATTICK, LR .

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[5]

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[6]

OGG CL, UNPUBLISHED DATA

[7] LIPID ANTIOXIDANTS IN PLANT TISSUE [J].

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[8] ANTIOXIDANT ACTIVITY VEGETABLE EXTRACTS (2) FLAVONE AGLYCONES [J].

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JOURNAL OF FOOD SCIENCE, 1964, 29 (01) :27-&

[9]

RADAEVA IA, 1972, Patent No. 350451

[10] FLAVOR QUALITY AND STABILITY OF POTATO FLAKES - EFFECTS OF DRYING CONDITIONS, MOISTURE-CONTENT AND PACKAGING [J].

SAPERS, GM ;

PANASIUK, O ;

TALLEY, FB ;

SHAW, RL .

JOURNAL OF FOOD SCIENCE, 1974, 39 (03) :555-558

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