COOKED WEIGHT AND SOLIDS LOSS OF AIR-COOLED AND WATER-COOLED FROZEN VEGETABLES-Reference-Cited by-同舟云学术

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COOKED WEIGHT AND SOLIDS LOSS OF AIR-COOLED AND WATER-COOLED FROZEN VEGETABLES

Published:1977-07 Issue:4 Volume:42 Page:1128-1129
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BOMBEN JOHN L.,HUDSON J. S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12685.x/fullpdf

Reference6 articles.

1. AOAC., 1955 . "Official Methods of Analysis ," 10th ed. , p. 308 . Association of Official Agricultural Chemists, Washington, D. C.

2. YIELDS AND SOLIDS LOSS IN STEAM BLANCHING COOLING AND FREEZING VEGETABLES

Cited by 4 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. Stability of fructooligosaccharides, sugars and colour of yacon (Smallanthus sonchifolius ) roots during blanching and drying;International Journal of Food Science & Technology;2016-02-11

2. Autoclaving effects on the dietary fibre content of carrots ( Daucus carota ) and turnips ( Brassica napus ): an evaluation of different methods;Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A;1997-11-27

3. Leaching of soluble solids during blanching of vegetables by ohmic heating;Journal of Food Engineering;1996-08

4. YIELDS AND SOLIDS LOSS IN WATER AND STEAM BLANCHING, WATER AND AIR COOLING, FREEZING, AND COOKING OF BROCCOLI SPEARS;Journal of Food Science;1980-09

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