Pigment and colour stability of frozen kiwi-fruit slices during prolonged storage-Reference-Cited by-同舟云学术

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Pigment and colour stability of frozen kiwi-fruit slices during prolonged storage

Published:1993-10 Issue:4 Volume:197 Page:346-352
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Cano M. Pilar,Mar�n M. Antonia,Ancos Bego�a

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01242059.pdf

Reference13 articles.

1. Dadlani VP, Tappel AI, Volman DH (1955) J Am Chem Soc 77:1278?1281

2. Beutel JA, Winter FH, Manners SC, Miller MW (1976) Cal Agric 30:5?7

3. Simmons ID (1978) Food Technol Aust 30:236?239

4. Venning JA, Burns DJW, Nguyen T, Stec MGH (1989) J Food Sci 54:396?400

5. Robertson GL (1985) Food Chemistry 17:25?32

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2. Kiwifruit;Tropical and Subtropical Fruits;2012-11-20

3. Freezing Preservation of Fruits;Handbook of Fruits and Fruit Processing;2012-08-01

4. Supercritical CO2 and N2O pasteurisation of peach and kiwi juice;International Journal of Food Science & Technology;2010-07-20

5. Water sorption isotherms and phase transitions in kiwifruit;Journal of Food Engineering;2006-01

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