EFFECTS OF BLEACHING VARIABLES ON RESIDUAL SULFITE CONTENT OF SALTED JELLYFISH

被引：1

作者：

HAMANO, T

MITSUHASHI, Y

TANAKA, K

MATSUKI, Y

KAWAKAMI, S

OJI, Y

OKAMOTO, S

机构：

[1] HYOGO HLTH OFF,HYOGO KU,KOBE 650,JAPAN

[2] KOBE UNIV,FAC AGR,DEPT AGR CHEM,KOBE 657,JAPAN

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1983年 / 177卷 / 04期

关键词：

D O I：

10.1007/BF01082491

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：264 / 266

页数：3

共 5 条

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[2]

ITO Y, 1977, FOOD SANITAT RES, V27, P808

[3]

KNOWLES ME, 1971, CHEM IND-LONDON, P910

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CHEMISTRY OF NON-ENZYMIC BROWNING IN FOODS AND ITS CONTROL BY SULFITES [J].

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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (06) :735-746

[5]

Yoshizawa K., 1971, Journal of the Society of Brewing, Japan [Nihon Jozo Kyokai Zasshi], V66, P616

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