CHEMICAL AND COLOR CHANGES IN CANNED APPLE SAUCE

被引：0

|

作者：

LUH, BS

KAMBER, PJ

机构：

来源：

FOOD TECHNOLOGY | 1963年 / 17卷 / 01期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：105 / &

相关论文

共 50 条

[1] CHEMICAL AND COLOR CHANGES IN CANNED TOMATO KETCHUP
LUH, BS
FOOD TECHNOLOGY, 1960, 14 (03) : 173 - 176
[2] Chemical Composition and Quality Changes in Bonga (Ethmalosa fimbriata) Canned in Oil and Tomato Sauce
Akande, G. R.
Faturoti, E. O.
FISHERY TECHNOLOGY, 2009, 46 (01): : 39 - 44
[3] STORAGE CHANGES IN PROCESSED APPLE SAUCE
LIVINGSTON, GE
ESSELEN, WB
FELLERS, CR
FOOD TECHNOLOGY, 1953, 7 (12) : 18 - 19
[4] STORAGE CHANGES IN PROCESSED APPLE SAUCE
LIVINGSTON, GE
ESSELEN, WB
FELLERS, CR
FOOD TECHNOLOGY, 1954, 8 (02) : 116 - 120
[5] EFFECT OF PARTIAL REPLACEMENT OF SUCROSE BY CORN SYRP ON QUALITY AND STABILITY OF CANNED APPLE SAUCE
DAOUD, HN
LUH, BS
JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 419 - &
[6] NIACINAMIDE IN CANNED TOMATO SAUCE
CAIRNS, T
SIEGMUND, EG
DOOSE, GM
BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY, 1984, 32 (02) : 195 - 199
[7] QUALITY OF CANNED PLUMS WITH VARYING DEGREES OF RIPENESS .1. CHEMICAL CHARACTERIZATION OF COLOR CHANGES
WEINERT, IAG
SOLMS, J
ESCHER, F
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1989, 22 (05): : 307 - 312
[8] Chemical Changes in Canned Coffee during Heating
Koizumi, Hideki
FOOD HYGIENE AND SAFETY SCIENCE, 2012, 53 (04): : J319 - J324
[9] CANNED SOUTHERN PEAS WITH PORK AND TOMATO SAUCE
AMMERMAN, GR
SEALE, AD
FOOD TECHNOLOGY, 1970, 24 (01) : 46 - &
[10] 'Criss Cross Apple Sauce'
Lux, T
AMERICAN POETRY REVIEW, 1997, 26 (03): : 18 - 18

← 1 2 3 4 5 →