INFLUENCE OF TITRATABLE ACIDITY AND PH ON INTENSITY OF SOURNESS OF CITRIC, MALIC, TARTARIC, LACTIC AND ACETIC-ACIDS SOLUTIONS AND ON THE OVERALL ACCEPTABILITY OF IMITATION APPLE JUICE

被引：31

作者：

COSETENG, MY

MCLELLAN, MR

DOWNING, DL

机构：

[1] CORNELL UNIV,DEPT FOOD SCI & TECHNOL,GENEVA,NY 14456

[2] NESTLE CORP,WALLACEBURG,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1989年 / 22卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(89)70300-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：46 / 51

页数：6

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