Some effects of reducing, during storage, the water content of dehydrated strip potato-Reference-Cited by-同舟云学术

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Some effects of reducing, during storage, the water content of dehydrated strip potato

Published:1956-03 Issue:3 Volume:7 Page:210-220
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Hearne J. F.,Tapsfield D.

Publisher

Wiley

Subject

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

Reference10 articles.

1. Browning of Dehydrated Vegetables during Storage

2. & , ‘In-Package Desiccation of Foods’, U.S.D.A., A.I.C., 1954, p. 373

Cited by 14 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. Physical loss and chemical reactions of SO2 in strawberry jam production;International Journal of Food Science & Technology;2007-06-28

2. Chemistry of sulphur dioxide in vegetable dehydration;International Journal of Food Science & Technology;2007-06-28

3. Reactions of some food additives during storage;Food Chemistry;1982-07

4. The Chemical Behaviour of Food Additives;Proceedings of the Nutrition Society;1979-05

5. The reactions of sulphur dioxide in dehydrated vegetables;Journal of the Science of Food and Agriculture;1976-12

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