DRY PEA (PISUM-SATIVUM-L) CANNING QUALITY AS INFLUENCED BY SOAK TIME, SOAK SOLUTION, AND CULTIVAR

被引：10

作者：

DRAKE, SR

MUEHLBAUER, FJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13318.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：238 / 240

页数：3

共 10 条

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[5] INFLUENCE OF CULTIVARS, SOAK SOLUTION, BLANCH METHOD, AND BRINE COMPOSITION ON CANNED DRY PEA QUALITY [J].

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[7] EFFECT OF TYPE OF BEAN, SOAK TIME, CANNING MEDIA AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRITIONAL-VALUE OF CANNED DRY BEANS [J].

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JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :795-798

[8]

OROURKE AD, 1981, 0632 WASH STAT COLL

[9] SOME FACTORS AFFECTING PINTO BEAN QUALITY [J].

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[10]

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