Factors Influencing the Stability of Frozen Kiwifruit Pulp
- 1 March 1989
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 54 (2) , 396-400
- https://doi.org/10.1111/j.1365-2621.1989.tb03091.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Effects of Deaeration and Storage Temperature on Quality of Aseptically Packaged Guava PureeJournal of Food Science, 1986
- Changes in the chlorophyll and pheophytin concentrations of kiwifruit during processing and storageFood Chemistry, 1985
- Vitamin C concentration in whole orange pureeJournal of Agricultural and Food Chemistry, 1983
- Changes in Chemical Constituents of Kiwifruit During Post‐Harvest RipeningJournal of Food Science, 1983
- Generalized Linear ModelsPublished by Springer Nature ,1983
- Aseptically Packaged Papaya and Guava Puree: Changes in Chemical and Sensory Quality During Processing and StorageJournal of Food Science, 1982
- Changes in Chlorophyll and Pectin After Storage and Canning of KiwifruitJournal of Food Science, 1981
- The interfacial factor in the heat‐induced conversion of chlorophyll to pheophytin in green leavesJournal of the Science of Food and Agriculture, 1975
- Spectrophotometric Determination of Chlorophylls and Pheophytins in Plant ExtractsAnalytical Chemistry, 1960
- Discussion on Measurement of L-Ascorbic Acid by Roe's MethodEiyo to Shokuryo, 1960