PRESERVATION OF PEELED POTATO .1. USE OF SULPHITE AND ITS EFFECT ON THIAMINE CONTENT

被引：12

作者：

MAPSON, LW

WAGER, HG

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740120108

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：43 / &

共 9 条

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[2] BARKER J, 1933, RFIBL, P86
[3] CEPONIS MJ, 1957, AM POTATO J, V34, P333
[4] PRESERVATION OF PEELED POTATO .2. UPTAKE OF SULPHITE BY PEELED AND CHIPPED POTATO TREATED WITH SODIUM METABISULPHITE
FURLONG, CR
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (01) : 49 - &
[5] MAPSON LW, 1961, SOC CHEM IND MONOG11, P127
[6] OLSON RL, 1952, USDAAIC 246
[7] PETERS RA, 1955, MODERNE METHODEN PFL, V4, P361
[8] TREADWAY R. H., 1953, AMER POTATO JOUR, V30, P283, DOI 10.1007/BF02860355
[9] ZIEMBA JV, 1954, FOOD ENGN, V26, P119