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加入WTO对我国柑桔业的影响 被引量:2

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作者 沈兆敏
出处 《柑桔与亚热带果树信息》 2000年第7期3-4,共2页
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同被引文献22

  • 1张熊禄.微波法从柑桔皮中提取类黄酮[J].食品科学,2005,26(3):119-121. 被引量:39
  • 2Fabrice Vaillant, Mady Cisse, et al. Clarification and concentration of melon juice using membrane processes. Innovative Food Science & Emerging Technologies, 2005,6:213 - 220
  • 3Polydera A C, Galanou E, et al. Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions. Journal of Food Engineering, 2004,5:291 - 298
  • 4Michelle K, Bull, et al. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science & Emerging Technologies, 2004,6:135-149
  • 5Zmamer C M. Gun-puffed vegetable snacks: A new way to eat your veggies. Food Technology, 1995,49(10) :64 - 65
  • 6Heiland W K, Eskew R K. A new gun for explosion puffing of fruits and vegetables. Agric Res Service U S Dept of Agriculture Philadelphia, 1965:73 - 74
  • 7Varnalis A l, Brennan J G, MacDougall D B. A proposed mechanism of high-temperature puffing of puffing. Part Ⅰ. The influence of blanching and drying condition on the volume of puffed cubes. Journal of Food Engineering, 2001,48 : 361 - 367
  • 8Sullivan J F, Craig J C, J R. The development of explosion puffing. Food Technology, 1984:52 - 55
  • 9Sullivan J F, Egoville M J, et al. Storage stability of continuous explosion puffed potatoes. Lebensm Wiss u Technol, 1983,16(2):76
  • 10Piotr Zapotoczny , Marek Markowski , Katarzyna Majewska. Effect of temperature on the physical, functional, and mechanical characteristics of hot-air-puffed amaranth seeds. Journal of food Engineering, 2006,76: 469 - 476

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