COLOR STUDIES ON PROCESSED DRIED FRUITS

被引：12

作者：

NURY, FS

BREKKE, JE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1963年 / 28卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1963.tb00164.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：95 / &

共 10 条

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[2]

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[3] STUDIES ON DOMESTIC DATES .3. EFFECT OF TEMPERATURE ON SOME CHEMICAL CHANGES ASSOCIATED WITH DETERIORATION [J].

MAIER, VP ;

SCHILLER, FH .

JOURNAL OF FOOD SCIENCE, 1961, 26 (05) :529-+

[4] STUDIES ON DOMESTIC DATES .2. SOME CHEMICAL CHANGES ASSOCIATED WITH DETERIORATION [J].

MAIER, VP ;

SCHILLER, FH .

JOURNAL OF FOOD SCIENCE, 1961, 26 (03) :322-+

[5]

NURY FS, 1960, ARS7419 US DEP AGR

[6]

NURY FS, 1960, ARS7416 US DEP AGR

[7]

NURY FS, 1960, ARS7417 US DEP AGR

[8]

STADTMAN ER, 1948, ADV FOOD RES, V1, P325

[9] STORAGE OF DRIED FRUIT - INFLUENCE OF MOISTURE AND SULFUR DIOXIDE ON DETERIORATION OF APRICOTS [J].

STADTMAN, ER ;

BARKER, HA ;

MRAK, EM ;

MACKINNEY, G .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1946, 38 (01) :99-104

[10] STORAGE OF DRIED FRUIT - INFLUENCE OF TEMPERATURE ON DETERIORATION OF APRICOTS [J].

STADTMAN, ER ;

BARKER, HA ;

HAAS, V ;

MRAK, EM .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1946, 38 (05) :541-543

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