EFFECT OF DRYING METHOD ON WATER SORPTION OF DEHYDRATED APPLE AND POTATO

被引：74

作者：

SARAVACO.GD

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1967.tb01963.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：81 / &

共 8 条

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[2]

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[3]

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[4]

McIlrath W. J., 1962, FREEZEDRYING FOODS, P211

[5]

SALWIN H, 1963, FOOD TECHNOL, V17, P34

SARAVACOS, GD ;

STINCHFIELD, RM .

[7]

SARAVACOS GD, 1962, FOOD TECHNOL-CHICAGO, V16, P78

[8]

STROLLE EUGENE O., 1965, FOOD TECHNOL, V19, P171