EFFECT OF 4 DRYING METHODS ON THE QUALITY OF INTERMEDIATE MOISTURE LOWBUSH BLUEBERRIES

被引：70

作者：

YANG, CST

ATALLAH, WA

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10450.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1233 / 1237

页数：5

共 48 条

[1]

ABDALLAH DA, 1966, 1966 P N AM BLUEB WO, P132

[2]

Archer M. C., 1979, NUTR SAFETY ASPECTS, V3, P47

[3]

BROWN AH, 1973, FOOD DEHYDRATION, V1, P82

BROWN, MS .

[5]

BUSHWAY RJ, 1983, J FOOD SCI, V58, P1878

[6]

BUSHWAY RJ, 1982, J CAN I FOOD TECH, V10, P165

[7]

CHANDLER FB, 1944, ME AGR EXPT STA B, V428

[8]

CLYDESDALE FM, 1984, FOOD ANAL PRINCIPLES, V1

[9]

COVER SYLVIA, 1949, JOUR AMER DIETETIC ASSOC, V25, P949

[10] EFFECT OF SODIUM-CHLORIDE ON REHYDRATION OF FREEZE-DRIED CARROTS [J].

CURRY, JC ;

BURNS, EE ;

HEIDELBAUGH, ND .