EFFECT OF PROCESSING ON NUTRIENT COMPOSITION AND TEXTURE OF PRUNES-Reference-Cited by-同舟云学术

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EFFECT OF PROCESSING ON NUTRIENT COMPOSITION AND TEXTURE OF PRUNES

Published:1977-07 Issue:2 Volume:1 Page:125-133
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

BOLIN H. R.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1977.tb00935.x/fullpdf

Reference6 articles.

1. AOAC . 1975 . Official Methods of Analysis , 12th Ed. , pp.394 , 821 . Association of Official Analytical Chemists, Washington, D.C..

2. EFFECT OF PROCESSING AND STORAGE ON PROVITAMIN A AND VITAMIN C IN APRICOTS

3. Thermal Processing of Foods A Review1

4. Chemical changes occurring during the processing of sun-dried apricot juice

Cited by 4 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. Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity;International Journal of Food Properties;2020-01-01

2. Prunes: Are they Functional Foods?;Dried Fruits;2013-01-24

3. Plums and Prunes;Processing Fruits;2004-08-30

4. METABOLISM AND NUTRITIONAL SIGNIFICANCE OF CAROTENOIDS;Annual Review of Nutrition;1981-07

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