INFLUENCE OF HEAT-TREATMENT ON QUALITY OF VEGETABLES - ORGANOLEPTIC QUALITY

被引：25

作者：

HAYAKAWA, K ^{[1
]}

TIMBERS, GE ^{[1
]}

STIER, EF ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb14479.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1286 / 1289

页数：4

共 10 条

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[3]

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[4]

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HAYAKAWA, KI .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :378-&

[6] EFFECTS OF TEMPERATURE-TIME COMBINATIONS ON DONENESS AND YIELDS OF WATER-COOKED BROILER THIGHS [J].

LYON, CE ;

LYON, BG ;

KLOSE, AA ;

HUDSPETH, JP .

JOURNAL OF FOOD SCIENCE, 1975, 40 (01) :129-132

[7] AROMA OF CANNED BEEF - SENSORY PROPERTIES [J].

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AKESSON, C .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :386-392

[8] SENSORY DIFFERENTIATION OF BEEF TENDERNESS AND JUICINESS COMPONENTS OVER SHORT INTERVALS OF COOKING TIME [J].

ROGERS, PJ ;

RITCHEY, SJ .

JOURNAL OF FOOD SCIENCE, 1969, 34 (05) :434-&

[9]

SCHMIDT C. F., 1955, FOOD RES, V20, P606

[10]

TEIXEIRA AA, 1969, FOOD TECHNOL-CHICAGO, V23, P845

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