EFFECTS OF SOAKING-BLANCHING CONDITIONS ON VITAMIN-C LOSSES AND OTHER PROPERTIES OF FROZEN FRENCH FRIED POTATOES

被引：13

作者：

BOUSHELL, R ^{[1
]}

POTTER, NN ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06522.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1207 / &

共 11 条

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AUGUSTIN, J
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POMETTO, SF
ARTZ, WE
HUANG, CP
SCHOMAKER, C
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (03) : 807 - 809
[4] Harris R. S., 1975, NUTRITIONAL EVALUATI
[5] HOOVER E. F., 1961, American Potato Journal, V38, P163, DOI 10.1007/BF02900791
[6] HYDE R. B., 1964, AMER POTATO J, V41, P163, DOI 10.1007/BF02855318
[7] OIL CONTENT OF FRENCH FRIES AS AFFECTED BY BLANCH TEMPERATURES, FRY TEMPERATURES AND MELTING-POINT OF FRYING OILS
NONAKA, M
SAYRE, RN
WEAVER, ML
[J]. AMERICAN POTATO JOURNAL, 1977, 54 (04): : 151 - 159
[8] Talburt W. F., 1975, POTATO PROCESSING
[9] TUNISON JM, 1978, FOOD ENG, V50, P117
[10] WATT BK, 1963, USDA8 AGR HDB