EFFECT OF STORAGE-TEMPERATURE ON LOSS OF VITAMIN-C IN POTATO CRISPS

被引：23

作者：

WILLS, RBH

SILALAHI, J

机构：

[1] Department of Food Science and Technology, University of New South Wales, Kensington, New South Wales, 2033, Gembloux

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1990年 / 53卷 / 02期

关键词：

Potato crisps; temperature; vitamin C;

D O I：

10.1002/jsfa.2740530216

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

[No abstract available]

引用

页码：275 / 278

页数：4

共 9 条

[1] ASCORBIC-ACID CONTENT IN RUSSET BURBANK POTATOES [J].

AUGUSTIN, J ;

MCDOLE, RE ;

MCMASTER, GM ;

PAINTER, CG ;

SPARKS, WC .

JOURNAL OF FOOD SCIENCE, 1975, 40 (02) :415-416

[2] DETERMINATION OF L-ASCORBIC AND L-DEHYDROASCORBIC ACIDS IN POTATOES [J].

DAVIDEK, J ;

VELISEK, J ;

DOMAH, AMB .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1974, 154 (01) :18-22

[3]

Smith O., 1977, POTATOES PRODUCTION

[4]

VOIROL F, 1974, FOOD TRADE REV 0907

[5]

WILLIAM AE, 1951, POTATO CRISPS

[6]

WILLS RBH, 1990, FOOD AUST, V42, P80

[7]

WILLS RBH, 1987, FOOD AUST, V39, P523

[8]

1980, OFFICIAL METHODS ANA

[9]

1988, ABS43060 AUSTR BUR S

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