A DYNAMIC TEST FOR KINETIC-MODELS OF CHEMICAL-CHANGES DURING PROCESSING - ASCORBIC-ACID DEGRADATION IN DEHYDRATION OF POTATOES

被引：24

作者：

MISHKIN, M ^{[1
]}

SAGUY, I ^{[1
]}

KAREL, M ^{[1
]}

机构：

[1] MIT,DEPT NUTR & FOOD SCI,CAMBRIDGE,MA 02139

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb14967.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1267 / &

共 24 条

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[4]

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[7] A COMPUTERIZED PROCEDURE FOR ESTIMATING CHEMICAL-CHANGES IN THERMAL-PROCESS SYSTEMS [J].

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[9]

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[10] QUANTIFYING REACTIONS INFLUENCING QUALITY OF FOODS - TEXTURE, FLAVOR AND APPEARANCE [J].

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JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1982, 6 (03) :133-153

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