MISTING EFFECTS ON ASCORBIC-ACID RETENTION IN BROCCOLI DURING CABINET DISPLAY

被引：16

作者：

BARTH, MM

PERRY, AK

SCHMIDT, SJ

KLEIN, BP

机构：

[1] The Division of Foods & Nutrition, Univ. of Illinois, Urbana, Illinois, 61801, 905 S Goodwin Ave.

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb01636.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：1187 / &

共 20 条

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[9] ASCORBIC-ACID AND VITAMIN-A ACTIVITY IN SELECTED VEGETABLES FROM DIFFERENT GEOGRAPHICAL AREAS OF THE UNITED-STATES [J].

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[10] NUTRITIONAL CONSEQUENCES OF MINIMAL PROCESSING OF FRUITS AND VEGETABLES [J].

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