EFFECT OF PROCESSING ON TOMATO JUICE QUALITY AND ASCORBIC-ACID CONTENT

被引：0

作者：

SIDHU, JS ^{[1
]}

JAIN, VK ^{[1
]}

BAINS, GS ^{[1
]}

机构：

[1] PUNJAB AGR UNIV,DEPT FOOD SCI & TECHNOL,LUDHIANA,INDIA

来源：

INDIAN JOURNAL OF NUTRITION AND DIETETICS | 1975年 / 12卷 / 05期

关键词：

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：139 / 141

页数：3

共 50 条

[1] Effect, of mineral nutrition on the ascorbic-acid content of the tomato
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[2] ANAEROBIC DEGRADATION OF ASCORBIC-ACID IN DEHYDRATED TOMATO JUICE
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[3] EFFECT OF GROWING CONDITIONS ON THE CORROSIVITY AND ASCORBIC-ACID RETENTION IN CANNED TOMATO JUICE
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[4] EFFECT OF BURNING ON LEUKOCYTE ASCORBIC-ACID AND ASCORBIC-ACID CONTENT OF BURNED SKIN
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[5] Effect of processing and storage of guava into jam and juice on the ascorbic acid content
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[6] ASCORBIC-ACID IN ORANGE JUICE
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[7] EXPRESS METHOD OF ASCORBIC-ACID CONTENT DETERMINATION IN TOMATO FRUIT
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[8] Ascorbic acid content of commercially canned tomatoes and tomato juice
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[9] HETEROSIS FOR ASCORBIC-ACID IN TOMATO
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[10] ASCORBIC ACID IN TOMATO JUICE
不详
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