EFFECT OF PARTIAL REPLACEMENT OF SUCROSE BY CORN SYRP ON QUALITY AND STABILITY OF CANNED APPLE SAUCE

被引：1

作者：

DAOUD, HN

LUH, BS

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1971.tb06378.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：419 / &

共 16 条

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[4]

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KUNZE, CT ;

WILLEY, AR .

[6]

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[7]

LABELLE RL, 1961, CANNER PACKER, V130, P30

[8]

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[9]

LUH BS, 1963, FOOD TECHNOL-CHICAGO, V17, P105

[10]

LUH BS, 1966, FOOD TECHNOL-CHICAGO, V20, P1590