Quality of frozen green beans (Phaseolus vulgaris) subjected to different storage conditions-Reference-Cited by-同舟云学术

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Quality of frozen green beans (Phaseolus vulgaris) subjected to different storage conditions

Published:1989 Issue:2 Volume:48 Page:249-259
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Aparicio-Cuesta Pilar,Rivas-Gonzalo Julián C,Santos-Buelga Celestino,Garcia-Moreno Concepción

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference46 articles.

1. Ascorbic Acid Retention in Retort Pouched Green Beans

2. 1958 Séparation et dosage des caroténoïdes foliaries par chromatographie sur cellulose. Ann Agron Suppl I 35–47.

Cited by 9 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. Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review;Critical Reviews in Food Science and Nutrition;2018-12-30

2. Dynamic Approach to Assessing Food Quality and Safety Characteristics: The Case of Processed Foods;Food Engineering Series;2013

3. Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions;Journal of Food Engineering;2011-09

4. Dynamic approach for assessing food quality and safety characteristics: The case of processed foods;Procedia Food Science;2011

5. Correlations of ingredients with sensory attributes in green beans and peas under different storage conditions;Food Chemistry;2007-01

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