The Influence of Controlled Atmosphere Storage on Browning of d'Anjou Pear Juice and Concentrate-Reference-Cited by-同舟云学术

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The Influence of Controlled Atmosphere Storage on Browning of d'Anjou Pear Juice and Concentrate

Published:1990-11 Issue:4-5 Volume:23 Page:233-235
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Beveridge T.,Meheriuk and M.,Harrison J.E.

Publisher

Elsevier BV

Subject

General Computer Science

Reference9 articles.

1. Nonenzymatic browning in pear juice concentrate at elevated temperatures;Beveridge;J. Food. Sci,1984

2. Amino nitrogen in fruit juice, juice concentrates and fruit drinks determined with 2,4,6-trinitrobenzene-sulfonic acid;Beveridge;Can. Inst. Food Sci. Technol. J,1985

3. Pilot scale production and composition of juice from heated pear mashes;Beveridge;Lebensm. Wiss. Technol,1986

4. Storage browning of pear juice concentrate;Beveridge;Can. Inst. Food Sci. Technol. J,1987

5. Pear juice from Bartlett pear peels and cores;Beveridge;J. Food Sci,1988

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Phenolic compounds in pear juice from different cultivars;Food Chemistry;2005-11

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