EFFECT OF FREEZING, THAWING, DRYING, AND COOKING ON CAROTENE RETENTION IN CARROTS, BROCCOLI AND SPINACH

被引：99

作者：

PARK, YW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14266.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1022 / 1025

页数：4

共 26 条

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