EFFECTS OF ENZYME-AIDED PEELING ON THE QUALITY OF LOCAL MANDARIN (CITRUS RETICULATA B.) SEGMENTS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2004.21145.x/fullpdf
Reference12 articles.
1. ADAMS , B. KIRK , W. 1991.
2. Quality and Stability of Enzymically Peeled and Sectioned Citrus Fruit
3. Review: Current and potential applications of enzyme infusion in the food industry;BAKER;Trends Food Sci. Technol.,1996
4. Pectolytic enzyme studies for peeling of grapefruit segments membrane;BEN-SHALOM;J. Food Sci.,1986
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