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：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期

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

收藏

页码：456 / 459

页数：4

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Simmonds NW, 1966, BANANAS

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TING, SV .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1956, 4 (03) :263-266

[13]

WILKINSON BG, 1970, BIOCHEMISTRY FRUITS, V2, P537

[14]

1965, OFFICIAL METHODS ANA

[15]

1964, RIPENING WAREHOUSING

[16]

1964, BANANA RIPENING GUID