期刊文献+

影响马铃薯炸片品质的因素 被引量:9

Effective factors on the quality of fried sliced potato
下载PDF
导出
摘要 叙述了昆明市马铃薯炸片加工现状 ,炸片加工对马铃薯品种的薯形外观、内部结构、干物质含量和还原糖含量的要求以及影响马铃薯片品质的因素。
作者 魏明 刘卫民
出处 《云南农业科技》 2001年第4期11-12,20,共3页 Yunnan Agricultural Science and Technology
  • 相关文献

参考文献3

  • 1金黎平,屈冬玉,纪颖彪.马铃薯加工型品种的选育技术.中国马铃薯研究进展[M].哈尔滨工程大学出版社,1999.1~6.
  • 2巩秀峰 郝文胜.马铃薯块茎干物质;还原糖含量与炸片质量的关系.中国马铃薯研究进展,1999,:67-70.
  • 3江杰,屈冬玉,金黎平,连勇.马铃薯炸片颜色的研究进展[J].马铃薯杂志,1999,13(3):175-181. 被引量:8

二级参考文献27

  • 1Stephen L. Love,Joseph J. Pavek,Asunta Thompson-Johns,William Bohl. Breeding progress for potato chip quality in North American cultivars[J] 1998,American Journal of Potato Research(1):27~36
  • 2Luis E. Rodriguez-Saona,Ronald E. Wrolstad. Influence of potato composition on chip color quality[J] 1997,American Potato Journal(2):87~106
  • 3E. G. Gichohi,M. K. Pritchard. Storage temperature and maleic hydrazide effects on sprouting, sugars, and fry color of Shepody potatoes[J] 1995,American Potato Journal(12):737~747
  • 4Christian A. Thill,Stanley J. Peloquin. A breeding method for accelerated development of cold chipping clones in potato[J] 1995,Euphytica(1):73~80
  • 5Christian A. Thill,Stanley J. Peloquin. Inheritance of potato chip color at the 24-chromosome level[J] 1994,American Potato Journal(10):629~646
  • 6O. S. Khanbari,A. K. Thompson. The effect of controlled atmosphere storage at 4°C on crisp colour and on sprout growth, rotting and weight loss of potato tubers[J] 1994,Potato Research(3):291~300
  • 7David S. Douches,Rosanna Freyre. Identification of genetic factors influencing chip color in diploid potato (Solanum spp.)[J] 1994,American Potato Journal(9):581~590
  • 8G. A. Hide,J. K. Horrocks. Influence of stem canker (Rhizoctonia solani Kühn) on tuber yield, tuber size, reducing sugars and crisp colour in cv. Record[J] 1994,Potato Research(1):43~49
  • 9M. K. Pritchard,L. R. Adam. Relationships between fry color and sugar concentration in stored Russet Burbank and Shepody potatoes[J] 1994,American Potato Journal(1):59~68
  • 10O. S. Khanbari,A. K. Thompson. Effects of amino acids and glucose on the fry colour of potato crisps[J] 1993,Potato Research(4):359~364

共引文献7

同被引文献174

引证文献9

二级引证文献72

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部