National Taiwan Ocean University Institutional Repository:Item 987654321/38928
English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 28611/40652
造访人次 : 759909      在线人数 : 47
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜寻范围 进阶搜寻

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38928

题名: Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures
作者: J.-C. Chung
S.-S. Chou
D.-F. Hwang
贡献者: 國立臺灣海洋大學:食品科學系
关键词: storage
vegetables
nitrate
nitrite
日期: 2004-01
上传时间: 2016-11-16T02:33:32Z
出版者: Food Additives & Contaminants
摘要: Abstract: The nitrate and nitrite contents of four kinds of vegetables (spinach, crown daisy, organic Chinese spinach and organic non-heading Chinese cabbage) in Taiwan were determined during storage at both refrigerated (5 ± 1°C) and ambient temperatures (22 ± 1°C) for 7 days. During storage at ambient temperature, nitrate levels in the vegetables dropped significantly from the third day while nitrite levels increased dramatically from the fourth day of storage. However, refrigerated storage did not lead to changes in nitrate and nitrite levels in the vegetables over 7 days.
關聯: 21(4)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38928
显示于类别:[食品科學系] 期刊論文

文件中的档案:

档案 描述 大小格式浏览次数
index.html0KbHTML88检视/开启


在NTOUR中所有的数据项都受到原著作权保护.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回馈