Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry-Reference-Cited by-同舟云学术

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Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry

Published:2004-07 Issue:3 Volume:86 Page:357-363
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sahari Mohammad Ali,Mohsen Boostani F,Zohreh Hamidi E

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Analysis of food and beverages;Charalambous,1984

2. Introduction to statistical analysis;Dixon,1983

3. Quality in frozen food;Erikson,1997

4. Fundamental concepts in the design of experiments;Hicks,1999

5. Ibanez, E., Foin, A., Cornillon, D., & Reid, D.S. (1996). Kinetics of colour change and ascorbic acid loss in selected frozen fruits and vegetable. In: 1996 IFT annual meeting: Book of Abstract, (p. 33)

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