AFTER-COOKING DISCOLORATION OF POTATOES ROLE OF ORGANIC ACIDS

被引：16

作者：

HEISLER, EG

PORTER, WL

WOODWARD, CF

SICILIANO, J

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1964.tb00410.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

页码：555 / +

页数：1

共 14 条

[1]

BATESMITH EC, 1958, CHEM IND-LONDON, P627

[2]

GREIG W. S., 1955, American Potato Journal, V32, P1, DOI 10.1007/BF02860565

[3]

HAWKINS WW, 1959, AM POTATO J, V36, P255

[4]

HEISLER E. G., 1963, JOUR FOOD SCI, V28, P453, DOI 10.1111/j.1365-2621.1963.tb00226.x

[5]

HEISLER EG, 1962, FOOD TECHNOL-CHICAGO, V16, P120

[6]

HUGHES, JC ;

SWAIN, T .

[7]

HUGHES, JC ;

SWAIN, T .

[8]

HUNSADER MERCEDES L., 1958, FOOD RES, V23, P269, DOI 10.1111/j.1365-2621.1958.tb17569.x

[9]

HUNTER ANN S., 1957, FOOD RES, V22, P648

[10]

JUUL F, 1949, THESIS COPENHAGEN, P1