VISCOSITY AS AFFECTED BY VARIOUS CONSTITUENTS OF TOMATO JUICE

被引：39

作者：

FODA, YH

MCCOLLUM, JP

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1970.tb00923.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：333 / &

共 17 条

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[3]

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[4]

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[5]

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[6]

LUH BS, 1960, FOOD TECHNOL, V12, P635

[7]

MCCOLLOCH RJ, 1950, FOOD TECHNOL-CHICAGO, V4, P339

MCCOLLUM, JP ;

FODA, YH .

[9]

Nelson N, 1944, J BIOL CHEM, V153, P375

[10]

ROBINSON WB, 1956, FOOD TECHNOL-CHICAGO, V10, P109