QUALITY AND PROCESSING ATTRIBUTES OF SELECTED JALAPENO PEPPER CULTIVARS-Reference-Cited by-同舟云学术

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QUALITY AND PROCESSING ATTRIBUTES OF SELECTED JALAPENO PEPPER CULTIVARS

Published:1978-05 Issue:3 Volume:43 Page:885-887
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

WEISENFELDER A. E.,HUFFMAN V. L.,VILLALON BEN,BURNS E. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02447.x/fullpdf

Reference10 articles.

1. Action of N-Bromosuccinimide on Ascorbic Acid

2. N.L. Hirsch, 1973 . A guide to sensory testing. Employee education bulletin. Coca-Cola Foods, Houston, TX.

3. E.M. Lantz, 1946 . Effect of canning and drying on the carotene and ascorbic acid content of chili. Bull. #327. N. Mex. Agr. Exp. Stat.

Cited by 13 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. Varied Attributes of Jalapeño Pepper Cultivars Influence Fresh-cut Product Quality;J. Amer. Soc. Hort. Sci.;2024-05

2. NaOH treatment reduces capsaicin content and pungency of ‘Makedoniko’ pepper (Capsicum annuumL.);International Journal of Food Science & Technology;2013-06

3. Chili Flavor;Handbook of Fruit and Vegetable Flavors;2010-07-21

4. PHYSICOCHEMICAL FACTORS AFFECTING FIRMNESS OF PASTEURIZED JALAPENO PEPPER RINGS;Journal of Food Quality;1999-12

5. Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeños;Journal of Food Science;1994-03

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