YIELDS AND SOLIDS LOSS IN WATER AND STEAM BLANCHING, WATER AND AIR COOLING, FREEZING, AND COOKING OF BROCCOLI SPEARS

被引：9

作者：

CARROAD, PA

SWARTZ, JB

BOMBEN, JL

机构：

[1] UNIV CALIF DAVIS,DEPT AGR ENGN,DAVIS,CA 95616

[2] USDA SEA,WESTERN REG RES CTR,BERKELEY,CA 94710

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06565.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1408 / 1410

页数：3

共 8 条

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DIETRICH, WC ;

HUDSON, JS ;

HAMILTON, HK ;

FARKAS, DF .

BOMBEN, JL ;

HUDSON, JS .

[4] EVAPORATIVE COOLING OF BLANCHED VEGETABLES [J].

COFFELT, RJ ;

WINTER, FH .

[5]

HOLMQUIST J. W., 1955, FOOD ENGINEERING, V27, P105

[6]

RALLS JW, 1972, 3RD P NAT S FOOD PRO, P25

[7]

SWARTZ JB, 1979, FOOD TECHNOL-CHICAGO, V33, P54

[8]

1975, OFFICIAL METHODS ANA, P395