EFFECTS OF DEAERATION AND STORAGE-TEMPERATURE ON QUALITY OF ASEPTICALLY PACKAGED GUAVA PUREE

被引：9

作者：

CHAN, HT ^{[1
]}

CAVALETTO, CG ^{[1
]}

机构：

[1] UNIV HAWAII,DEPT HORT,HONOLULU,HI 96822

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10861.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

页码：165 / &

共 9 条

[1]

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[2]

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CHAN, HT ;

CAVALETTO, CG .

JOURNAL OF FOOD SCIENCE, 1982, 47 (04) :1164-&

[3]

STORAGE STABILITY OF 55DEGREES BRIX ORANGE JUICE CONCENTRATE ASEPTICALLY PACKAGED IN PLASTIC AND GLASS CONTAINERS [J].

JOHNSON, RL ;

TOLEDO, RT .

JOURNAL OF FOOD SCIENCE, 1975, 40 (02) :433-434

[4]

STORAGE STABILITY OF ORANGE JUICE CONCENTRATE PACKAGED ASEPTICALLY [J].

KANNER, J ;

FISHBEIN, J ;

SHALOM, P ;

HAREL, S ;

BENGERA, I .

JOURNAL OF FOOD SCIENCE, 1982, 47 (02) :429-+

[5]

KEFFORD J. F., 1959, Journal of the Science of Food and Agriculture, V10, P51, DOI 10.1002/jsfa.2740100109

[6]

NELSON PE, 1984, FOOD TECHNOL-CHICAGO, V38, P72

[7]

PASSY N, 1979, TROPICAL FOODS, P141

[8]

RAY AA, 1982, SAS USERS GUIDE STAT

[9]

WATADA AE, 1982, HORTSCIENCE, V17, P334

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