CANNED DRY BEAN QUALITY AS INFLUENCED BY HIGH-TEMPERATURE SHORT-TIME (HIST) STEAM BLANCHING

被引：5

作者：

DRAKE, SR ^{[1
]}

KINMAN, BK ^{[1
]}

机构：

[1] KEY TECHNOL INC, MILTON FREEWATER, OR USA

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb14978.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1318 / 1320

页数：3

共 15 条

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

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[10] INFLUENCE OF PROCESSING METHODOLOGY ON THE STRENGTH OF WASTEWATER FROM CANNING DRY BEANS [J].

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