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The palatability and ascorbic acid content of asparagus blanched in the pressure saucepan versus that blanched in boiling water

机译：在压力锅中变白的芦笋的适口性和抗坏血酸含量与在沸水中变白的芦笋的适口性和抗坏血酸含量

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Call number: LD2668 .T4 1951 C35

机译：电话号码：LD2668 .T4 1951 C35

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作者
Calder Katherine Macaulay.;
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年度 1951
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3. MODIFICATIONS IN THE MINERAL CONTENT OF GREEN ASPARAGUS (ASPARAGUS OFFICINALIS, L.) DURING DEVELOPMENT AND PROCESSING (BLANCHING AND CANNING) [J] . G. LÓPEZ, G. ROS, F. RINCÓN, Journal of food quality . 1997,第5期

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4. Research on Asparagus Quality Improvement by Optimum Blanching Medium of Asparagus [C] . Meng Xiangren, Wang Hengpeng International Conference on Advances in Energy, Environment and Chemical Engineering . 2015

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7. Effects of Blanching Method on Sugar and Protodioscin Contents of White Asparagus Spears [O] . Tomoo Maeda, Tatsuru Jishi, Kazushige Honda, 2012

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The palatability and ascorbic acid content of asparagus blanched in the pressure saucepan versus that blanched in boiling water

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