Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)-Reference-Cited by-同舟云学术

Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)

Published:2015-02-14 Issue:5 Volume:50 Page:1116-1122
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Wen Xin¹²³,Hu Rui⁴,Zhao Jin-Hong⁵,Peng Yu¹²³,Ni Yuan-Ying¹²³

Affiliation:

1. College of Food Science and Nutritional Engineering; China Agricultural University; No.17 Qinghua East Road Beijing 100083 China

2. National Engineering Research Centre for Fruit and Vegetable Processing; Beijing 100083 China

3. Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China

4. Food and Drug Administration of Beijing; Xicheng District Beijing 100033 China

5. Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Science; Beijing 100193 China

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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