VITAMIN RETENTION, COLOR AND TEXTURE IN THERMALLY PROCESSED GREEN BEANS AND ROYAL ANN CHERRIES PACKED IN POUCHES AND CANS

被引：13

作者：

ABOUFADEL, OS ^{[1
]}

MILLER, LT ^{[1
]}

机构：

[1] OREGON STATE UNIV,DEPT FOODS & NUTR,CORVALLIS,OR 97331

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14930.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：920 / 923

页数：4

共 9 条

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[2]

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[3]

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GUERRANT, NB ;

FARDIG, OB ;

VAVICH, MG ;

ELLENBERGER, HE .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1948, 40 (12) :2258-2263

[5]

ORR ML, 1969, USDA36 HOM EC RES RE

RAAB, CA ;

LUH, BS ;

SCHWEIGERT, BS .

[7]

RICHARDSON L, 1961, J NUTR, V73, P363, DOI 10.1093/jn/73.4.363

[8]

VANBUREN JP, 1982, J FOOD SCI, V47, P1545

[9]

1980, OFFICIAL METHODS ANA