Quality of Frozen Cauliflower during Storage-Reference-Cited by-同舟云学术

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Quality of Frozen Cauliflower during Storage

Published:1988-03 Issue:2 Volume:53 Page:491-493
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

APARICIO-CUESTA M.P.,GARCIA-MORENO C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb07738.x/fullpdf

Reference17 articles.

1. CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTS

2. A.E. Bender, 1981 . Food manufacture and nutrition. Nutrition and the food industry . Naringforskning(Suppl. 19): 24 .

Cited by 9 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. Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard;Frontiers in Nutrition;2021-04-06

2. Evaluation of the amino acid content and the quality of protein in florets of white cauliflower: raw, cooked, and prepared for consumption after freezing;International Journal of Food Science & Technology;2009-03

3. Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds;Food Chemistry;2007-01

4. Kinetics of Frozen Stored Green Bean (Phaseolus vulgaris L.) Quality Changes: Texture, Vitamin C, Reducing Sugars, and Starch;Journal of Food Science;2003-09

5. Vitamin C retention in fresh-cut potatoes;Postharvest Biology and Technology;2002-08

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