DEVELOPMENT and APPLICATION OF OBJECTIVE METHODS FOR QUALITY EVALUATION OF SPICES. I. COLOR-GRADING OF CAPSICUMSb-Reference-Cited by-同舟云学术

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DEVELOPMENT and APPLICATION OF OBJECTIVE METHODS FOR QUALITY EVALUATION OF SPICES. I. COLOR-GRADING OF CAPSICUMSb

Published:1954-01 Issue:1-6 Volume:19 Page:472-482
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SHUSTER HERBERT V.,LOCKHART ERNEST E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1954.tb17478.x/fullpdf

Reference5 articles.

1. Über die quantitative Bestimmung der Farbstoffkomponenten im Gewürzpaprika

2. 2. E. Guenther, The Essential Oils . 1948 , Vol. I , 330 -331 , D. Van Nostrand Co. Inc., New York.

3. Spanish Paprika.

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. Effective separation and quantitative analysis of major heat principles in red pepper by capillary gas chromatography;Food Chemistry;1994-01

2. Capsicum — Production, technology, chemistry, and quality. Part IV. Evaluation of quality;C R C Critical Reviews in Food Science and Nutrition;1987-01

3. Methode zur Bestimmung des Farbgehaltes von gemahlenem Gew�rzpaprika Method for determination of the coloring content of ground paprika (red peppers);Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1981

4. A qualitative study of the carotenoid pigments of Sri Lanka chillies (Capsicum annum);Mikrochimica Acta;1976-07

5. Literatur;Sensorische Beurteilung von Lebensmitteln;1972

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