PHYSICAL, RHEOLOGICAL AND CHEMICAL PROPERTIES OF BANANAS DURING RIPENING

被引：23

作者：

CHARLES, RJ ^{[1
]}

TUNG, MA ^{[1
]}

机构：

[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER,BRITISH COLUMBI,CANADA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01453.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：456 / 459

页数：4

共 16 条

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[2]

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FINNEY, EE ;

BENGERA, I ;

MASSIE, DR .

HAARD, NF ;

HULTIN, HO .

[5]

HALL EG, 1967, CSIRO FOOD PRESERV Q, V27, P36

[6]

Loesecke H. V., 1950, BANANAS

[7]

Murata T., 1970, Journal of Food Science and Technology [Nihon Shokuhin Kogyo Gakkai-shi], V17, P462

[8]

Palmer JK, 1970, BIOCH FRUIT THEIR PR, V2, P65

[9]

POWERS J. B., 1953, Agric. Engng., V34, P149

[10]

SANCHEZ NIEVA F., 1969, Journal of Agriculture of the University of Puerto Rico, V53, P274