Tải bản đầy đủ (.pdf) (2 trang)

On food and cooking the science and lore of the kitchen ( PDFDrive ) 1558

Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (168.84 KB, 2 trang )

Takahashi, H. et al. Identification of volatile
compounds of kombu and their odor
description.Nippon Shokuhin Kagaku Kaishi
49(2002):228–37.
Talou,T.etal.“Flavorprofilingof12edible
European truffles.” InFood Flavors and
Chemistry, edited by A.M. Spanier et al.
London:RoyalSocietyofChemistry,2000.
Tanikawa, E.Marine Products in Japan.
Tokyo:Koseisha-Koseikaku,1971.
Terrell,E.E.,andL.R.Batra.Zizania latifolia
a n dUstilago esculenta, a grass-fungus
association.EconomicBotany36(1982):274–
85.
Valverde, M.E. et al. Huitlacoche as a food
source — biology, composition, and
production.CRC Critical Revs Food Sci
Nutrition35(1995):191–229.
Van Buren, J.P. et al. Effects of salts and pH
on heating-related softening of snap beans.J
FoodSci.55(1990):1312–14.
Walter, W.M. Effect of curing on sensory


properties and carbohydrate composition of
baked sweet potato.J Food Sci. 52 (1987):
1026–29.
Chapter7:ASurveyofCommonFruits

Foust,
C.W. Rhubarb. Princeton, NJ:


PrincetonUniv.Press,1992.
Grigson, J.Jane Grigson’s Fruit Book. New
York:Atheneum,1982.
Morgan, J., and A. Richards. The Book of
Apples.London:Ebury,1993.
Saunt, J.Citrus Varieties of the World.
Norwich,UK:Sinclair,1990.
Schneider,
E.Uncommon Fruits and
Vegetables. New York: Harper and Row,
1986.
Arnold, J. Watermelon packs a powerful
lycopene punch.Agricultural Research (June
2002):12–13.
Arthey, D., and P.R. Ashurst. Fruit
Processing.2nded.Gaithersburg,MD:Aspen,



×