ENZYME USE TO REDUCE VISCOSITY AND INCREASE RECOVERY OF SOLUBLE SOLIDS FROM CITRUS PULP-WASHING OPERATIONS

被引：18

作者：

BRADDOCK, RJ ^{[1
]}

KESTERSON, JW ^{[1
]}

机构：

[1] UNIV FLORIDA,CTR AGR RES & EDUC,INST FOOD & AGR SCI,LAKE ALFRED,FL 33850

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01106.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：82 / 85

页数：4

共 8 条

[1]

BAKER R A, 1971, Proceedings of the Florida State Horticultural Society, V84, P197

[2]

BELK WC, 1964, T CITRUS ENG C, V10, P19

[3]

BRADDOCK R J, 1974, Proceedings of the Florida State Horticultural Society, V87, P310

[4]

KESTERSON JW, 1973, FOOD TECHNOL-CHICAGO, V27, P50

[5]

MCKINNIS RB, 1964, T CITRUS ENG C, V10, P1

[6]

ROUSE A. H., 1965, FOOD TECHNOL, V19, P241

ROUSE, AH ;

MOORE, EL ;

ATKINS, CD .

ROUSE, AH ;

MOORE, EL ;

ATKINS, CD .