EFFECT OF INGREDIENTS ON OXYGEN UPTAKE OF COOKED, FREEZE-DRIED COMBINATION FOODS

被引：1

作者：

TUOMY, JM

FITZMAURICE, W

机构：

来源：

关键词：

D O I：

10.1021/jf60175a019

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：500 / +

页数：1

共 14 条

[1]

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[4]

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[5]

CHIPAULT JR, 1952, FOOD RES, V17, P46

[6]

CHIPAULT JR, 1955, FOOD RES, V20, P433

[7]

HANSON SWF, 1961, ACCELERATED FREEZE D, P55

[8]

HICKS CR, 1956, IND QUALITY CONTROL, V13, P5

[9] ANTIOXIDANT ACTIVITY VEGETABLE EXTRACTS (2) FLAVONE AGLYCONES [J].

PRATT, DE ;

WATTS, BM .

[10]

RAMSEY MB, 1963, FOOD TECHNOL-CHICAGO, V17, P1056