EFFECT OF PRECOOKING ON COPPER CONTENT, PHENOLIC CONTENT AND BLUING OF CANNED DUNGENESS CRAB MEAT

被引：1

作者：

BABBITT, JK ^{[1
]}

LAW, DK ^{[1
]}

CRAWFORD, DL ^{[1
]}

机构：

[1] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,SEAFOOD LAB,ASTORIA,OR 97103

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12550.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：649 / 650

页数：2

共 10 条

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BABBITT, JK ;

LAW, DK ;

CRAWFORD, DL .

BABBITT, JK ;

LAW, DK ;

CRAWFORD, DL .

[3]

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[4]

ELLIOTT HH, 1951, FOOD TECHNOL-CHICAGO, V5, P163

[5]

FARBER L, 1953, FOOD TECHNOL-CHICAGO, V7, P465

[6]

GRONINGER HERMAN S., 1964, FISH IND RES, V2, P47

[7]

INOUE N, 1970, BULL JAP SOC SCI FISH, V36, P588

[8]

Mathew A. G., 1971, Advances in Food Research, V19, P75, DOI 10.1016/S0065-2628(08)60031-2

[9]

OSAKABE I, 1957, PACIFIC FISHERMAN, V55, P48

[10]

WATERS ME, 1971, USDC633 NOAANMFS SPE