EFFECTS OF PREPARATION AND MILLING ON CONSISTENCY OF TOMATO JUICE AND PUREE

被引：19

作者：

CRANDALL, PG ^{[1
]}

NELSON, PE ^{[1
]}

机构：

[1] PURDUE UNIV,DEPT HORTICUL,W LAFAYETTE,IN 47907

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00537.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：710 / 713

页数：4

共 21 条

BECKER, R ;

WAGNER, JR ;

MIERS, JC ;

DIETRICH, WC ;

NUTTING, MD .

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[7]

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[8]

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[9]

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[10]

MCCOLLOCH RJ, 1950, FOOD TECHNOL-CHICAGO, V4, P339