Quality Improvement of Canned Mung Bean (Vigna radiafa) Sprouts-Reference-Cited by-同舟云学术

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Quality Improvement of Canned Mung Bean (Vigna radiafa) Sprouts

Published:1983-11 Issue:6 Volume:48 Page:1598-1599
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BUESCHER R. W.,CHANG J. S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb05040.x/fullpdf

Reference13 articles.

1. Anonymous., 1976 . Processes for low-acid canned foods in metal containers . National Food Processors Assoc. Bull. 26-L, p.31 , Washington, D.C.

2. Effect of Acidified Processing and Storage on Carotenoids (Provitamin A) and Vitamin C in Mung Bean Sprouts

Cited by 7 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. Canning of vegetable soybean: procedures and quality evaluations;International Journal of Food Science & Technology;2009-06

2. Effect of different packing treatments on the microbiological and physicochemical characteristics of untreated green olives of the Conservolea cultivar;Journal of the Science of Food and Agriculture;2004-05-19

3. Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature;Journal of Food Science;2003-06

4. Storage quality of chopped garlic as influenced by organic acids and high-pressure treatment;Journal of the Science of Food and Agriculture;2001

5. Nutrient retention of dehulled cowpea (Vigna unguiculata) at varying temperatures and time in soaking water;Bioresource Technology;1996-07

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