EVALUATION OF A CONDUCTION HEATING FOOD MODEL FOR ASCORBIC-ACID RETENTION AND COLOR FORMATION DURING THERMAL-PROCESSING

被引：6

作者：

GHAZALA, S ^{[1
]}

RAMASWAMY, HS ^{[1
]}

VANDEVOORT, FR ^{[1
]}

PRASHER, SO ^{[1
]}

BARRINGTON, S ^{[1
]}

机构：

[1] MCGILL UNIV,MACDONALD COLL,DEPT AGR ENGN,ST ANNE BELLEVUE H9X 1C0,QUEBEC,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1989年 / 22卷 / 05期

关键词：

D O I：

10.1016/S0315-5463(89)70600-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：475 / 480

页数：6

共 21 条

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TIMBERS, GE .

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[10] THERMAL-DEGRADATION AND LEACHING OF VITAMIN-C FROM GREEN PEAS DURING PROCESSING [J].

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