GAS-CHROMATOGRAPHIC PROCEDURE FOR DETERMINATION OF ORGANIC-ACIDS AND REDUCING SUGARS IN FERMENTING CUCUMBER JUICE

被引：8

作者：

MARSILI, RT ^{[1
]}

机构：

[1] DEAN FOODS CO,DEPT RES,ROCKFORD,IL 61101

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01216.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：52 / 56

页数：5

共 13 条

[1]

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[5] FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATION [J].

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BELL, TA ;

MONROE, RS .

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[6] CARBON-DIOXIDE PRODUCTION IN FERMENTATION OF BRINED CUCUMBERS [J].

FLEMING, HP ;

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BELL, TA .

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[7]

GREEN DE, 1975, Patent No. 3891771

[8]

JONES ID, 1940, FOOD RES, V5, P553

[9]

MAMER OA, 1973, CLIN CHEM, V19, P1006

[10]

PIERCE AE, 1968, SILYLATION ORGANIC C, P259

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