PROCESS CONDITIONS FOR IMPROVED FLAVOR QUALITY OF FREEZE-DRIED FOODS

被引：22

作者：

FLINK, JM ^{[1
]}

机构：

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

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1975年 / 23卷 / 06期

关键词：

D O I：

10.1021/jf60202a018

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1019 / 1026

页数：8

共 46 条

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[9] VOLATILE RETENTION DURING FREEZE-DRYING OF PROTEIN SOLUTIONS [J].

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[10] CONTRIBUTION OF ADSORPTION TO VOLATILE RETENTION IN A FREEZE-DRIED FOOD MODEL CONTAINING PVP [J].

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