FREEZE CONCENTRATION OF FRUIT JUICES

被引：44

作者：

DESHPANDE, SS

CHERYAN, M

SATHE, SK

SALUNKHE, DK

机构：

[1] UNIV ARIZONA,DEPT NUTR & FOOD SCI,TUCSON,AZ 85721

[2] MAHATMA PHULE AGR UNIV,RAHURI,MAHARASHTRA,INDIA

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1984年 / 20卷 / 03期

关键词：

D O I：

10.1080/10408398409527389

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：173 / 248

页数：76

共 110 条

[1]

AACKTER M, 1967, 2ND EUR S FRESH WAT, P89

[2]

ACETO NC, 1983, COMMUNICATION

[3]

AHALT JD, 1970, USDA DPS124 EC RES S

[4]

ALMASI E, 1966, B I INT FROID, V46, P183

[5]

ARMERDING GD, 1966, ADV FOOD RES, V15, P305

[6] PECTINASE STABILIZATION OF ORANGE JUICE CLOUD [J].

BAKER, RA ;

BRUEMMER, JH .

[7]

BIGELOW WD, 1921, NATL CANNERS ASSOC L, V17

[8]

BITTING AW, 1914, SOME SAFETY MEASURES

[9]

BLACK WE, 1966, PUBL U FLORIDA, V1

BOLIN, HR ;

SALUNKHE, DK .