APPLICATION OF LEACHING MODEL TO DESCRIBE POTATO NUTRIENT LOSSES IN HOT WATER BLANCHING

被引：27

作者：

KOZEMPEL, MF

SULLIVAN, JF

DELLAMONICA, ES

EGOVILLE, MJ

TALLEY, EA

JONES, WJ

CRAIG, JC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb04973.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1519 / 1523

页数：5

共 14 条

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[5]

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[6] THERMAL-DEGRADATION AND LEACHING OF VITAMIN-C FROM GREEN PEAS DURING PROCESSING [J].

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[8]

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