FACTORS AFFECTING THE RETENTION OF RED COLOR IN PEPPERS

被引：0

|

作者：

LEASE, JG

LEASE, EJ

机构：

来源：

FOOD TECHNOLOGY | 1956年 / 10卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：368 / 373

页数：6

相关论文

共 50 条

[1] EFFECT OF DRYING CONDITIONS ON INITIAL COLOR, COLOR RETENTION, AND PUNGENCY OF RED PEPPERS
LEASE, JG
LEASE, EJ
FOOD TECHNOLOGY, 1962, 16 (11) : 104 - &
[2] Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying
Ergunes, Gazanfer
Tarhan, Sefa
JOURNAL OF FOOD ENGINEERING, 2006, 76 (03) : 446 - 452
[3] Factors influencing texture retention of salt-free, acidified, red bell peppers during storage
Papageorge, LM
McFeeters, RF
Fleming, HP
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (05) : 1460 - 1463
[4] FACTORS AFFECTING COLOR RETENTION IN PUNGENT CHILE (CAPSICUM-ANNUUM-L)
ISIDORO, E
COTTER, DJ
HORTSCIENCE, 1984, 19 (03) : 552 - 552
[5] FACTORS AFFECTING THE PH OF HOME-CANNED PEPPERS
SAPERS, GM
CARRE, J
DIVITO, AM
PANASIUK, O
JOURNAL OF FOOD SCIENCE, 1980, 45 (03) : 726 - &
[6] PROCESSING FACTORS AFFECTING ACIDIFICATION OF CANNED PIMIENTO PEPPERS
FLORA, LF
HEATON, EK
JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1498 - 1500
[7] FACTORS AFFECTING ETHEPHON AS AN AID IN FRUIT RIPENING OF PEPPERS
SIMS, WL
RIRIE, D
BRENDLER, RA
SNYDER, MJ
WRIGHT, DN
SCHWEERS, VH
OSTERLI, PP
CALIFORNIA AGRICULTURE, 1974, 28 (06) : 3 - 4
[8] Factors Affecting Retention Plan Among Faculty of Color in Rehabilitation Counselor Education Programs
Minor, Tameika
Lu, Weili
Yalmanchili, Priyanka
Kumi, Cindy
REHABILITATION COUNSELING BULLETIN, 2024, 67 (03) : 207 - 218
[9] Processing factors affecting the osmotic dehydration of diced green peppers
Ozen, BF
Dock, LL
Ozdemir, M
Floros, JD
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2002, 37 (05): : 497 - 502
[10] EFFECT OF FAT-SOLUBLE ANTIOXIDANTS ON THE STABILITY OF THE RED COLOR OF PEPPERS
LEASE, JG
LEASE, EJ
FOOD TECHNOLOGY, 1956, 10 (09) : 403 - 405

← 1 2 3 4 5 →