EFFECT OF pH ON VOLATILE RETENTION IN FREEZE‐DRIED MODEL SOLUTIONS
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4) , 1357-1358
- https://doi.org/10.1111/j.1365-2621.1978.tb15317.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Isolation of volatile components from a model systemJournal of Agricultural and Food Chemistry, 1977
- Process conditions for improved flavor quality of freeze dried foodsJournal of Agricultural and Food Chemistry, 1975
- Volatile retention during freeze drying of protein solutionsCryobiology, 1974
- Studies on the quantitative freeze-drying of aqueous solutions of some metabolically important aliphatic acids prior to gas-liquid chromatographic analysisThe Analyst, 1972
- Solute Redistribution in Some Multicomponent Aqueous Systems on FreezingJournal of Biological Chemistry, 1970
- Fundamentals of Low-Temperature Food PreservationPublished by Elsevier ,1964