Quality Characteristics of Fresh-cut Lotus Roots According to the Temperature of the Wash Water
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201124359111288.pdf
Reference33 articles.
Cited by 13 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
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3. Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root;Journal of Food Science;2015-04-28
4. Quality changes in the lotus root frozen under different conditions;Korean Journal of Food Preservation;2015-02
5. Browning inhibition of fresh-cut lotus roots by blanching in Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extracts;Korean Journal of Food Preservation;2014-04
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