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EFFECTS OF DEHYDRATION PROCESSES ON COLOUR AND REHYDRATION OF FRUITS

被引：4
作者：
LEE, CY
SALUNKHE, DK
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1967年 / 18卷 / 12期
关键词：
D O I：
10.1002/jsfa.2740181204
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：566 / &
相关论文
共 8 条
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[2]  
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[3]  
Karel M., 1963, EXPLORATION FUTURE F, P54
[4]   SOME CHEMICAL AND HISTOLOGICAL CHANGES IN DEHYDRATED APPLE [J].
LEE, CY ;
SALUNKHE, DK ;
NURY, FS .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (03) :89-&
[5]  
LEE CY, 1966, FOOD TECHNOL-CHICAGO, V20, P845
[6]   EFFECTS OF DEHYDRATION PROCESSES ON FLAVOUR COMPOUNDS AND HISTOLOGY OF APRICOTS (PRUNUS ARMENIACA) [J].
LEE, CY ;
SALUNKHE, DK ;
NURY, FS .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (09) :393-&
[7]  
NURY FS, 7419 US DEP AGR WEST
[8]   STORAGE OF DRIED FRUIT - INFLUENCE OF TEMPERATURE ON DETERIORATION OF APRICOTS [J].
STADTMAN, ER ;
BARKER, HA ;
HAAS, V ;
MRAK, EM .
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1946, 38 (05) :541-543
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