Improvement of the Technology for Industrial Production of Rehydrated Canned Peas

被引：0

作者：

Paschoalino, J. E.

Berbari, S. A. G.

Germer, S. P. M.

Nisida, A. L. A. C.

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Coletanea | / 26卷 / 01期

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[1] CANNED PEAS OR FROZEN
BARTLETT, EE
PATIENT EDUCATION AND COUNSELING, 1989, 13 (03) : 205 - 206
[2] AN INQUIRY INTO THE FLAVOR OF CANNED PEAS
LEE, FA
SHALLENBERGER, RS
FOOD TECHNOLOGY, 1958, 12 (05) : 30 - 30
[3] FROZEN VS CANNED PEAS
LONDAHL, G
FOOD ENGINEERING, 1976, 48 (09): : 55 - 56
[4] MICROBIOLOGY OF CANNED CORN AND PEAS
WILSON, CM
TANNER, FW
FOOD RESEARCH, 1948, 13 (05): : 365 - 377
[5] FROZEN VS CANNED PEAS
FLINK, JM
FOOD TECHNOLOGY, 1977, 31 (07) : 31 - 31
[6] EFFECT OF POSTHARVEST TEMPERATURE OF FRESH PEAS ON QUALITY OF CANNED PEAS
WECKEL, KG
NG, WSC
SEEMANN, B
FOOD TECHNOLOGY, 1964, 18 (08) : 1207 - &
[7] CHEMICO-NUTRITIONAL FACTORS IN DRY AND CANNED REHYDRATED BEANS
ANDREOTTI, R
TOMASICCHIO, M
MACCHIAVELLI, L
ARCAMONE, F
INDUSTRIA CONSERVE, 1981, 56 (04): : 254 - 258
[8] THE COMPLEX INDEX OF THE QUALITY OF CANNED GREEN PEAS
LEVINSON, AS
PAVLOVA, GN
TIKHONOV, VY
IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1983, (02): : 84 - 87
[9] Vitamins in canned foods IV - Green peas
Eddy, WH
Kohman, EF
Carlsson, V
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1926, 18 : 85 - 89
[10] TECHNOLOGY IMPROVEMENT OF ACYCLIC AND CYCLIC DIAMINE AND POLYAMINE INDUSTRIAL-PRODUCTION
ZAGIDULLIN, PN
TOLSTICOV, GA
KHIMICHESKAYA PROMYSHLENNOST, 1986, (05): : 270 - 272