VITAMIN-C RETENTION OF POTATO FRIES BLANCHED IN WATER

被引：12

作者：

ARTZ, WE

PETTIBONE, CA

AUGUSTIN, J

SWANSON, BG

机构：

[1] WASHINGTON STATE UNIV,DEPT AGR ENGN,PULLMAN,WA 99164

[2] UNIV IDAHO,CTR FOOD RES,MOSCOW,ID 83843

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14846.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：272 / 273

页数：2

共 14 条

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[2]

[Anonymous], 1975, OFFICIAL METHODS ANA

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AUGUSTIN, J ;

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

LATHROP, PJ ;

LEUNG, HK .

JOURNAL OF FOOD SCIENCE, 1980, 45 (04) :995-998

[10] VITAMIN-C IN POTATOES PREPARED IN VARIOUS WAYS [J].

PELLETIER, O ;

NANTEL, C ;

LEDUC, R ;

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CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1977, 10 (03) :138-142

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