CONSISTENCY OF TOMATO PRODUCTS .7. EFFECTS OF ACIDIFICATION ON CELL-WALLS AND CELL BREAKAGE

被引：19

作者：

BECKER, R

WAGNER, JR

MIERS, JC

DIETRICH, WC

NUTTING, MD

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03399.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：118 / &

共 18 条

[1]

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[2]

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[3] VISCOSITY AS AFFECTED BY VARIOUS CONSTITUENTS OF TOMATO JUICE [J].

FODA, YH ;

MCCOLLUM, JP .

JOURNAL OF FOOD SCIENCE, 1970, 35 (04) :333-&

[4]

HAND DB, 1955, FOOD TECHNOL-CHICAGO, V9, P228

[5]

KERTESZ ZI, 1944, 272 NY STAT AGR EXPT

[6]

LUH BS, 1954, FOOD TECHNOL-CHICAGO, V8, P576

[7]

LUH BS, 1960, FOOD TECHNOL-CHICAGO, V14, P635

[8] FIELD PROCESSING OF TOMATOES .2. PRODUCT QUALITY AND COMPOSITION [J].

MIERS, JC ;

WAGNER, JR ;

NUTTING, MD ;

SCHULTZ, WG ;

BECKER, R ;

NEUMANN, HJ ;

DIETRICH, WC ;

SANSHUCK, DW .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :400-&

[9]

MIERS JC, 1967, FOOD TECHNOL-CHICAGO, V21, P923

[10]

REEVE R. M., 1956, FOOD RES, V21, P329

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