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Comparison of the Physicochemical Quality Characteristics of Strawberry Jams by Processing Methods

机译：处理方法对草莓酱物理化学质量特征的比较

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Nan-Jung Jung; Yoon-Han Kang;
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年度 2012
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1. Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties. [J] . Gomez F, Igual M, Camacho M. M, CyTA Journal of Food . 2013,第2期

机译：添加植物提取物对最低限度加工的草莓酱的微生物群及其理化和感官特性的影响。
2. Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties [J] . M. Igual, F. Gómez, M.J. Pagán, CyTA Journal of Food . 2013,第2期

机译：添加植物提取物对最低程度加工草莓酱的微生物群及其理化和感官特性的影响
3. Yeast Selection and Comparison ol Sterilization Method lor Making Strawberry Wine and Changes of Physicochemical Characteristics during Its Fermentation [J] . Eun-Jeong Jeong, Yong-Suk Kim, Do-Youn Jeong, Korean Journal of Food Science and Technology . 2006,第5期

机译：草莓酒发酵酵母的筛选与比较及发酵过程中理化性质的变化。
4. Effect of differently processed fruit preparations on the quality characteristics of strawberry yogurt [C] . H. Brimar, A. Avitabile Leva, D. Torreggiani, International Dairy Federation Seminar on Aroma and Texture of Fermented Milk . 2003

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5. Comparison of optimization methods for food products: A case study of strawberry yogurt. [D] . Sullivan, Caroline Lovely. 2007

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6. Effect of processing methods on nutritional sensory and physicochemical characteristics of biofortified bean flour [O] . Marie Grace Nkundabombi, Dorothy Nakimbugwe, John H. Muyonga 2016

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7. Comparison of Opened Rates and Quality Characteristics of Frozen Baby-clam In-shell Tapes philippinarum Prepared by Different Processing Method [O] . Si-Young Park, Kyung-Hun Kang, Jae-Dong Lee, 2016

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8. Measuring Primary Care Quality in Managed Care Systems: Developing a New211 Methodology to Measure Both Patient Satisfaction and the Structural 211 Characteristics of the Primary Care Process. Final Report (Revised November 11, 211 1998) [R] . Barr, D. A., Barley, S., Vergun, P. 1998

机译：测量管理护理系统中的初级护理质量：开发新的方法论来测量患者满意度和初级护理过程的结构211特征。最终报告（1998年11月11日修订）

Comparison of the Physicochemical Quality Characteristics of Strawberry Jams by Processing Methods

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