ROLE OF PECTIC CONSTITUENTS AND POLYVALENT IONS IN FIRMNESS OF CANNED TOMATOES

被引：7

作者：

DESHPANDE, SN

KLINKER, WJ

DRAUDT, HN

DESROSIE.NW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1965.tb01808.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：594 / +

页数：1

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