RELATION OF ACIDITY TO VARIATION IN BROWNING OF CANNED GRAPEFRUIT SECTIONS DURING STORAGE

被引：0
作者：
HUGGART, RL
WENZEL, FW
MOORE, EL
机构：
来源：
FOOD TECHNOLOGY | 1957年 / 11卷 / 12期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：638 / 641
页数：4
相关论文
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  • [5] JOSLYN MA, 1950, ADV FOOD RES, V3, P1
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  • [7] STADTMAN ER, 1948, ADV FOOD RES, V1, P325
  • [8] The canning of grapefruit and grapefruit juice
    Stevenson, AE
    [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1934, 26 : 823 - 825
  • [9] TRESSLER DK, 1952, CHEM TECHNOLOGY FRUI
  • [10] 1956, AGR HDB, V98
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