RETENTION OF ASCORBIC ACID IN RASPBERRIES DURING FREEZING, FROZEN STORAGE, PUREEING, AND MANUFACTURE INTO VELVA FRUIT

被引：0

作者：

LOEFFLER, HJ

机构：

来源：

FOOD RESEARCH | 1946年 / 11卷 / 06期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：507 / 515

页数：9

共 10 条

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[2]

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[3]

Loeffler H. J., 1942, INDUST AND ENGINEER CHEM ANALYT ED, V14, P846, DOI 10.1021/i560111a003

[4]

LOEFFLER HJ, 1946, FOOD RES, V11, P69

[5]

LOEFFLER HJ, 1944, AIC40 W REG RES LAB

[6]

Ponting JD, 1943, IND ENG CHEM, V15, P389

[7]

PULLEY, 1936, Patent No. 2060242

[8]

RABAK W, 1944, W CANNER PACKER, V36, P55

[9]

SCHEUNERT A, 1939, VORRATSPFLEGE LEBENS, V2, P628

[10]

TODHUNTER E. NEIGE, 1941, FOOD RES, V6, P435