DEHYDRATED BLUEBERRIES BY THE CONTINUOUS EXPLOSION-PUFFING PROCESS

被引：22

作者：

SULLIVAN, JF

CRAIG, JC

DEKAZOS, ED

LEIBY, SM

KONSTANCE, RP

机构：

[1] DREXEL UNIV,PHILADELPHIA,PA 19104

[2] USDA SEA,RICHARD B RUSSELL RES CTR,ATHENS,GA 30604

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10100.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：445 / 448

页数：4

共 16 条

[1]

DEKAZOS E D, 1978, Proceedings of the Florida State Horticultural Society, V91, P164

[2]

DEKAZOS ED, 1980, COMMUNICATION

[3]

DRAPER AD, 1979, FRUIT VARIETIES J, V37

[4]

ECK P, 1967, BLUEBERRY CULTURE, P11

[5]

EIDT CC, 1944, FOOD CANADA, V4, P22

[6]

Eisenhardt N. H., 1964, FOOD ENG, V36, P53

[7]

EISENHARDT NH, 1967, ARS7354 US AGR RES S

[8]

Friar H. F., 1943, FRUIT PROD JOUR, V22, P138

[9]

HEILAND WK, 1977, FOOD TECHNOL-CHICAGO, V31, P32

[10]

HOPE G. W., 1965, FOOD TECHNOL, V19, P115