CLARIFIED NATURAL APPLE JUICE - PRODUCTION AND STORAGE STABILITY OF JUICE AND CONCENTRATE

被引：32

作者：

BEVERIDGE, T

FRANZ, K

HARRISON, JE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11143.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：411 / &

共 12 条

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BEVERIDGE, T
HARRISON, JE
[J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (05) : 1335 - &
[3] BEVERIDGE T, 1984, UNPUB CANADIAN I FOO
[4] Brouillard R., 1982, ANTHOCYANINS FOOD CO
[5] DIMICK KP, 1951, FOOD TECHNOL, V6, P237
[6] GREENWOOD CT, 1979, EFFECTS HEATING FOOD
[7] HOLGATE KENNETH C., 1948, FRUIT PROD JOUR, V28, P100
[8] INACTIVATION OF BARTLETT PEAR POLYPHENOL OXIDASE WITH HEAT IN THE PRESENCE OF ASCORBIC-ACID
MONTOGOMERY, MW
PETROPAKIS, HJ
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (04) : 1090 - 1091
[9] Pederson Carl S., 1947, FRUIT PROD JOUR, V26, P294
[10] PEDERSON CS, 1958, P NEW YORK HORTICULT, P209