EFFECT OF TOTAL SOLIDS LEVEL ON HEAT INACTIVATION OF PECTINESTERASE IN ORANGE JUICE

被引：24

作者：

MARSHALL, MR ^{[1
]}

MARCY, JE ^{[1
]}

BRADDOCK, RJ ^{[1
]}

机构：

[1] UNIV FLORIDA,CTR CITRUS RES & EDUC,INST FOOD & AGR SCI,LAKE ALFRED,FL

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13313.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：220 / 222

页数：3

共 17 条

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[2]

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[3]

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[4]

CADWALDER RE, 1980, 20TH P ANN SHORT COU

[5]

CARROLL EA, 1957, FOOD TECHNOL-CHICAGO, V11, P516

[6]

Charm S.E., 1978, FUNDAMENTALS FOOD EN

[7]

DRAETTA IS, 1979, COL ITAL CAMPINAS, V10, P15

EAGERMAN, BA ;

ROUSE, AH .

[9]

GUYER RB, 1956, FOOD TECHNOL-CHICAGO, V10, P10

[10]

KEW TJ, 1957, USDA ARS726 AGR RES