ORGANIC ACID PROFILES OF THERMALLY PROCESSED SPINACH PUREE-Reference-Cited by-同舟云学术

ORGANIC ACID PROFILES OF THERMALLY PROCESSED SPINACH PUREE

Published:1970-09 Issue:5 Volume:35 Page:641-644
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LIN YI DO,CLYDESDALE F. M.,FRANCIS F. J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb04833.x/fullpdf

Reference21 articles.

1. K.C. Chen, B.S. Luh, and M.E. Seehafer, 1970 . Chemical changes in strained green peas canned by the aseptic and retort processes . Chemical changes in strained green peas canned by the aseptic and retort processes . 24 : 826 .

2. F.M. Clydesdale, 1966 . Chlorophyllase activity in green vegetables with reference to pigment stability in thermal processing . Ph.D. thesis , Dept. of Food Sci., Univ. of Mass., Amherst, Mass.

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