LIPID HYDROLYSIS IN UNBLANCHED FROZEN PEAS (PISUM SATIVUM)

被引:41
作者
BENGTSSON, B
BOSUND, I
机构
关键词
D O I
10.1111/j.1365-2621.1966.tb01891.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:474 / +
页数:1
相关论文
共 19 条
[11]  
GUADAGNI DG, 1957, FOOD TECHNOL-CHICAGO, V11, P389
[12]  
GUADAGNI DG, 1957, FOOD TECHNOL-CHICAGO, V11, P633
[13]  
JUL M, 1963, FOOD TECHNOL, V17, P46
[14]  
KLOSE AA, 1959, FOOD TECHNOL-CHICAGO, V13, P477
[15]  
LEE F. A., 1955, Food Research, V20, P289
[16]   FATTY ACIDS OF LIPIDS OF VEGETABLES .1. PEAS (PISUM SATIVUM) [J].
LEE, FA ;
MATTICK, LR .
JOURNAL OF FOOD SCIENCE, 1961, 26 (03) :273-&
[17]  
LEE FRANK A., 1956, FOOD RES, V21, P666
[18]   INHIBITION AND PROMOTION OF POST-MORTEM LIPID HYDROLYSIS IN FLESH OF FISH [J].
LOVERN, JA ;
OLLEY, J .
JOURNAL OF FOOD SCIENCE, 1962, 27 (06) :551-&
[19]  
Olley J., 1960, J SCI FOOD AGR, V11, P644