FIELD PROCESSING OF TOMATOES .2. PRODUCT QUALITY AND COMPOSITION

被引：5

作者：

MIERS, JC

WAGNER, JR

NUTTING, MD

SCHULTZ, WG

BECKER, R

NEUMANN, HJ

DIETRICH, WC

SANSHUCK, DW

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1971.tb06373.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：400 / &

共 19 条

[1]

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[2]

CHAPMAN HL, 1958, 5963 FL AGR EXP STA

[3]

DAVIS RB, 1954, FOOD TECHNOL-CHICAGO, V8, P330

[4]

GRAHAM RP, 1969, FOOD TECHNOL-CHICAGO, V23, P195

[5]

HAYS FA, 1919, 124 DEL AGR EXP STA, P28

[6]

JUDD DB, 1952, COLOR BUSINESS SCIEN, P260

[7]

KRAMER A, 1953, FOOD TECHNOL-CHICAGO, V7, P400

[8]

Loeffler H. J., 1942, INDUST AND ENGINEER CHEM ANALYT ED, V14, P846, DOI 10.1021/i560111a003

[9]

MERCER WA, 1967, TOMATO INFIELD WASHI

[10]

MIERS JC, 1970, FOOD TECHNOL-CHICAGO, V24, P1399