INFLUENCE OF CULTIVARS, SOAK SOLUTION, BLANCH METHOD, AND BRINE COMPOSITION ON CANNED DRY PEA QUALITY

被引：9

作者：

MCCURDY, SM

DRAKE, SR

SWANSON, BG

LEUNG, HK

POWERS, JR

机构：

[1] WASHINGTON STATE UNIV,DEPT FOOD SCI & TECHNOL,PULLMAN,WA 99164

[2] WASHINGTON STATE UNIV,HOME ECON RES CTR,PULLMAN,WA 99164

[3] US ARS,CTR IRRIGATED AGR RES & EXTENS,PROSSER,WA 99350

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb10750.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：394 / 399

页数：6

共 17 条

[1]

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[2]

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[3]

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BLACK, KR .

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[5]

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[6] INFLUENCE OF PROCESSING METHODOLOGY ON QUALITY ATTRIBUTES OF CANNED DRY BEANS [J].

JUNEK, JJ ;

SISTRUNK, WA ;

NEELY, MB .

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[7]

Kramer A., 1970, QUALITY CONTROL FOOD

[8]

LINDSAY RC, 1976, PRINCIPLES FOOD SC 1, P465

[9] SEVERAL FACTORS AFFECTING COLOR, TEXTURE AND DRAINED WEIGHT OF CANNED DRY LIMA BEANS [J].

LUH, BS ;

WANG, C ;

DAOUD, HN .

JOURNAL OF FOOD SCIENCE, 1975, 40 (03) :557-561

[10] EFFECT OF TYPE OF BEAN, MOISTURE LEVEL, BLANCH TREATMENT AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRIENT CONTENT OF CANNED DRY BEANS [J].

NORDSTROM, CL ;

SISTRUNK, WA .

JOURNAL OF FOOD SCIENCE, 1979, 44 (02) :392-+

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